• 8 large eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • Zest of one lemon
  • Red, green and blue food coloring
  • 16 ounces whipped topping, thawed
  • 14 to 16 strawberries, washed


  1. Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  4. Divide the batter into 4 portions, and tint one red, one green, and one blue. Leave one portion natural colored.
  5. Pipe the blue flower centers, the red petals and then the green stems, then gently pipe the untinted batter over the entire surface. Tap the pan on the counter to avoid air bubbles and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
  6. Using a 1-inch flower cutter, cut all strawberries into a flower shape.
  7. Place the chilled cake pattern side down on a sheet of parchment. Fill with a thin layer of whipped topping, and then place a stripe of strawberries across the cake. Pipe whipped topping over the top of the strawberries. Roll the cake over the strawberries and wrap in plastic wrap. Chill for about 1 hour or up to overnight. Slice and serve.