Pink Strawberry Cream Cake Roll

Heat the oven to 350°F (175°C). Line a 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment, letting it come up the sides.

Whisk the egg yolks with 1/2 cup (100 g) of the sugar until thick and pale. Whisk in the oil, milk and vanilla.

Sift the flour, baking powder and salt over the yolk mixture and fold until smooth.

In a clean bowl, beat the egg whites until foamy, then gradually add the remaining 1/4 cup (50 g) sugar and beat to stiff, glossy peaks.

Fold the whites into the batter in three additions, keeping as much air as possible. Fold in a few drops of food coloring, if using, until evenly pink.

Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the top springs back when pressed lightly.

Dust a clean kitchen towel with powdered sugar. Turn the hot cake out onto it, peel off the parchment and roll the cake up from a short side with the towel inside. Cool completely on a rack, about 1 hour.

Whip the cream with the powdered sugar and vanilla to stiff peaks.

Unroll the cake, spread with a thin layer of jam or scatter the strawberries over it, then spread the whipped cream on top. Roll it back up without the towel and chill seam-side down for 1 hour.

Trim the ends for a neat finish and slice. Serve with extra strawberries.