Floral Strawberry Cream Swiss Roll

Crack 5 eggs, about 60–65 g each, into a clean, dry, grease-free bowl.

Scoop the yolks into another bowl, leaving the whites behind.

Add 5 g lemon juice to the whites.

Put the bowl of whites and the beaters in the freezer for 15 minutes; meanwhile, make the yolk batter in step 2.

In another bowl, whisk 50 g corn oil with 50 g milk until emulsified, with no oil floating on top.

Add 50 g cake flour and mix until no dry flour remains.

Add the yolks and whisk until smooth.

After 15 minutes, take the whites and beaters out of the freezer.

Preheat the oven to 150°C with upper and lower heat before you whip the whites, and have a shallow square nonstick pan ready.

Beat the whites until large bubbles form, then add one third of the 45 g caster sugar.

When the bubbles turn finer, add another third; once the meringue starts to show beater marks, add the rest of the sugar and 5 g cornstarch.

Keep beating until small peaks form when you lift the beaters.

Add one third of the meringue to the yolk batter.

Cut through and fold from the bottom with a spatula until even.

Pour this mixture back into the remaining meringue and fold the same way until uniform.

Pour the batter into the pan, level it with a scraper and tap the pan a few times to release large bubbles before baking.

Bake at 150°C with upper and lower heat for 25 minutes.

Then raise only the upper heat to 165°C, keep the lower heat at 150°C, turn on the fan and bake for 5 more minutes.

Take out the pan, tap it a few times and set it on a rack to cool.

When the sponge is just warm to the touch, take it out of the pan, turn it golden side down onto parchment and let it cool completely before adding cream.

Spread a thin layer of whipped cream over the cooled sponge.

Pipe a thick strip of cream about one third of the way in from the edge you will roll from.

Line up the washed, dried strawberries close together in one row on the cream strip.

Weigh down the edge of the parchment farther from the strawberries with a clean heavy object so it does not slide.

At the edge you roll from, near the strawberries, lift the paper with a rolling pin and push the sponge over the strawberries into a neat roll.

Press the paper snugly around the roll with a scraper to tighten it.

Place the wrapped roll in a shaping mold or curved support and refrigerate for 2 hours.

Unwrap the roll and cut it in half.

Use a small grass tip to cover one piece with fine strands of pink cream and the other with white cream.

Decorate with fruit and edible flowers.

Keep chilled until serving, then cut into slices.