INGREDIENTS:

Sponge:

Note: Need to double the recipe but make one lot in each mixer bowl

6 Tbsp caster sugar (87g)

2 Tbsp water (37g)

4 eggs separated

60g cornflour (6 Tbsp)

10g plain flour (1 Tbsp)

1 tsp baking powder

Strawberry curd:

3 egg whites

3 egg yolks

128g unsalted butter

133g caster sugar

420g fresh or frozen strawberries

3 Tbsp lemon juice

2 tsp lemon zest

2 drops of red food colour gel

Mascarpone whipped cream:

225g mascarpone

50g icing sugar

4g vanilla bean paste with seeds

345g double cream

Swiss Meringue buttercream:

200g egg whites

250g caster sugar

430g unsalted butter room temp

2 tsp vanilla extract

Or Aquafaba swiss meringue buttercream (used this as an alternative to the eggs but either works)

180g chickpea juice

230g caster sugar

400g unsalted butter

2 tsp vanilla extract

METHOD:

Sponge:

1. Preheat oven to 180°C bake (160°C fan bake). Grease and line a baking pan with spray oil and baking paper. Grease the baking paper with oil and lightly dust with flour using a sifter.
2. In a pot add sugar and water to make a sugar syrup. heat on medium to 110°C using a probe thermometer.
3. While the sugar syrup is heating up add egg whites into a stand mixer bowl and with the whisk attachment, beat on medium speed
4. As soon as the sugar syrup reaches 110°C slowly pour the sugar syrup into the egg white mixture on the side of the bowl while still beating in the stand mixer and beat on high for a minute. then add in the yolks and beat for 5 minutes until pale
5. Slowly sift a bit of flour in 3 parts and carefully fold in the baking powder, flour, and cornflour so you don't deflate the eggs
6. Pour cake batter thinly into the prepared cake tins and stretch it out to fit in the tray
7. Bake for 7-8 minutes or until cake is set and the top springs back when lightly touched
8. While baking prepare a large sheet of baking paper or tea towel (bigger than the tray) and lightly dust with icing sugar using a mini sifter
9. Once the cake is finished baking, run a thin knife along the edges to help release the cake. immediately invert the cake while still warm onto the prepared baking paper. remove the baking paper from the bottom and using a sifter dust the sponge lightly with icing sugar.
10. At the narrow end, gently start rolling the cake up with the baking paper or tea towel. place in the fridge to cool completely.
11. As the cake cools make the strawberry curd

Strawberry curd:

1. Combine the ingredients in a food processor until combined
2. Pour into a pot and heat on low while stirring when it begins to thicken remove from heat and pour into a bowl and into the fridge to cool

Mascarpone whipped cream:

1. Start off with a very cold bowl. leave in the fridge or freezer for 10-20 minutes
2. Add the mascarpone, vanilla paste, and icing sugar into the bowl. Whisk on high till combined
3. Add the cream and whip on medium speed until stiff peaks

Assemble the cake:

1. Slowly and gently unroll the cake
2. cut into the required sizes, we need 15cm tall so approx 16-17cm to be safe
3. Spread the curd evenly on the sponge followed by the whipped cream on top
4. Carefully starting from one end. begin rolling the sponge, connecting the end of the sponge strip with the next, continue to roll and wrap the cake up
5. Turn the cake upright and place onto a cake board and straight into the fridge to cool and set for 30 minutes

Swiss meringue buttercream:

This can be done while assembling the cake with fillings

1. In a stand mixer bowl heat the egg and sugar on top of a pot of medium boiling water till sugar dissolves
2. Then using the whisk attachment beat the mix on high until stiff peaks
3. When you have stiff peaks, start adding butter a bit at a time
4. Beat until it's all mixed together and add vanilla
5. Split the batch into 3 bowls and colour in 3 shades of pink

Or aquafaba swiss meringue buttercream

1. In a stand mixer bowl heat the aquafaba and sugar on top of a pot of medium boiling water till sugar dissolves
2. Then using the whisk attachment beat the mix on high until stiff peaks
3. When you have stiff peaks, start adding butter a bit at a time
4. Beat until it's all mixed together and add vanilla
5. Split the batch into 3 bowls and colour in 3 shades of pink

Decorating:

1. Pipe rose swirls until it covers the whole cake
2. Spray with edible shimmer dust