Strawberry Cake Roll

A Japanese-inspired strawberry patterned roll cake perfect for spring, filled with a fluffy strawberry whipped cream.

Ingredients

For Paste:

• 2 tablespoons / 30 g unsalted butter, softened (softer than room temp, but not melted)
• 2 ½ tablespoons / 30 g granulated sugar
• ⅓ cup / 40 g cake flour, sifted
• 1 large / 30 g egg white
• food coloring

For Cake:

• 3 large eggs, separated
• 6 tablespoons / 75 g granulated sugar, divided
• 1 tablespoon vegetable oil
• 1 ½ tablespoons / 23 g whole milk
• ½ teaspoon almond extract
• ½ teaspoon kosher salt
• ⅔ cup / 67 g cake flour*, sifted
• food coloring

For Filling:

• 1 cup / 240 g heavy whipping cream
• ¼ teaspoon unflavored powdered gelatin
• ½ ounce / 14 g freeze-dried strawberries
• 3 tablespoons / 38 g granulated sugar
• 1 tablespoon / 8 g powdered sugar