Beat the egg whites to whip up a meringue.

Add the sugar and egg yolks to another bowl and place it over a bowl of hot water. After the sugar melts, add the sifted cake flour and cornstarch and mix slowly to combine.

Add the meringue from Step 1 to the mixture from Step 2 in 3 batches. Mix, being careful not to break the bubbles in the batter.

Line a baking sheet with parchment paper and pour in the batter from Step 3. Drop the pan onto the counter to release air bubbles. Bake for about 10 minutes in an oven preheated to 180℃.

When done baking and while the cake still hot, cover tightly with plastic wrap. (When it cools, slowly take off the plastic wrap to remove the browned color from the surface.)

Add the strawberries to a food processor and process until it becomes a liquid.

Add the heavy cream and sugar and beat until soft peaks form. Add the strawberries from Step 6 and beat again.

When the strawberries are mixed in, the strawberry cream is done.

Place the sponge cake on the baking sheet and spread the cream from Step 8 evenly over the cake. Mound some extra cream on the end of the cake closest to you.

Starting from the edge closest to you, gently roll up the cake. Wrap in plastic wrap and refrigerate.

Cocoa Roll Cake with Chocolate Cream

Matcha Roll Cake with Adzuki Cream