Strawberry cake roll

Prepare the strawberries and wash them clean.

Stir the milk and oil evenly until emulsified and no oil spots remain.

Add the egg yolk.

Sift in the sesame flour and fold evenly in a Z-shaped motion.

The egg yolk paste is ready.

Add the sugar to the egg whites in three portions, beat until stiff peaks form, with firm small triangles, and the meringue is ready.

Egg yolk batter and meringue.

Take 1/3 of the meringue and fold it into the egg yolk mixture until well combined, then pour it all into the remaining meringue and fold until evenly mixed, without stirring in circles.

The cake batter is ready.

Pour into the mold, place it in a preheated oven, middle rack, 155 degrees, bake for 20 minutes. Adjust the oven temperature and time according to your own oven's temperament.

The cake is done, invert it to cool.

Beat the chilled cream with 10 grams of sugar until it reaches 80% whipped.

Spread cream on the cake and place a strawberry on one end.

Spread butter on it again.

Roll it up with a rolling pin and put it in the refrigerator for half an hour to set.

Cut off both ends.

Cut into pieces.

Alright.

Finished product image.