Pattern Roll Cake

Whip the 7 egg whites using a mixer on medium speed until fluffy, then set aside.

In a separate bowl, manually whisk the 7 egg yolks. Add 1½ cups sugar, a pinch of salt, 1 teaspoon vanilla, 1 cup water, and ½ cup oil. Mix well and set aside.

Sift 2 cups of flour with ½ teaspoon baking powder.

Gradually fold the flour mixture into the egg yolk mixture gently by hand.

Slowly fold the yolk mixture into the whipped egg whites, mixing gently to keep the air in the batter.

Divide the cake batter into portions and color each portion with gel food coloring based on your desired design.

Place a printed design sheet in a baking tray, cover it with parchment paper, and use piping bags to draw the pattern using the colored batter.

Pour the remaining plain batter gently over the design and bake in a preheated oven at 160°C (320°F), bottom heat only, for 20 minutes.

Remove from the oven and allow the cake to cool completely.

Whip pastry cream, spread it over the cake with fresh strawberries

Roll the cake into a log, and refrigerate it for 2 hours before serving.