Strawberry Roll with Rose Petal Jam for Valentine's Day

Strawberry Roll with Rose Petal Jam for Valentine’s Day

• Preheat oven to 180 degrees C. Line a 28 x 28cm (11 inch) square pan with non grease baking paper.
• Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
• Place butter in a small saucepan, and heat gently until melted. Add flour to melted butter and cook through. Then add egg mixture a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter to a large bowl and set aside.
• To make meringue: Place egg whites in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy peak form.
• Add one-third of meringue to batter and fold in lightly, then add remaining meringue and fold through until just incorporated. Pour batter into prepared cake pan and spread evenly with a scraper or palette knife.
• Bake for 20 minutes. When the cake is done, remove from pan and leave to cool down completely. Turn cooled sponge cake onto a parchment paper.
• Whip fresh topping cream to stiff peak form. Spread whipped cream (not too thick) in an even layer over the entire sponge.
• Spoon some rose petal jam and spread thinly and evenly over whipped cream then spread another thin layer of fresh cream on top. Place 6-7 pieces of whole strawberries on the sponge.
• Gently roll up sponge from the edge and refrigerate the cake roll for few hours until firm. Trim the sides of the cake roll and decorate it as desired.