Ingredients:

  • 4 large eggs, separated
  • 3/4 cup (150g) granulated sugar, divided
  • 3 tbsp (45ml) whole milk
  • 2 tbsp (30ml) vegetable oil
  • 1 tsp vanilla extract
  • 3/4 cup (95g) cake flour, sifted
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/3 cup (40g) powdered sugar
  • 1 1/2 cups (225g) fresh strawberries, diced small
  • 2 tbsp (30g) mascarpone cheese

Instructions:

  1. Preheat oven to 350°F (175°C). Whisk egg yolks with 75g of sugar until pale and thick. Stream in milk, oil, and vanilla. Sift cake flour over the mixture and fold gently until smooth.
  2. In a clean bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add remaining 75g sugar, beating until medium-stiff peaks form. Fold the meringue into the yolk base in three additions.
  3. Pour batter into a lined 10x15 inch pan. Bake for 10–12 minutes until the top springs back. Immediately invert onto a kitchen towel dusted with powdered sugar, peel off parchment, and roll from the short end. Cool completely.
  4. Whip heavy cream, mascarpone, and powdered sugar until stiff peaks form. Unroll the cooled cake, spread cream (leaving a 1-inch border), and scatter strawberries. Reroll tightly, wrap in plastic, and chill for 2 hours before slicing.