Preparation

• Preheat oven to 350°F. Lightly butter or grease the bottom and sides of a jelly roll pan; line with parchment paper.
• To make design paste, mix butter and sugar until smooth, add flour and mix, then add egg white and mix until smooth.
• Divide paste into 3 bowls and add food coloring as desired. Transfer to piping bags.
• Pipe design onto parchment. Place pan in freezer to set while preparing the batter.
• Place egg yolks in a bowl, add sugar and whisk until dissolved. Drizzle in oil while whisking until incorporated.
• Whisk in milk, almond extract and salt, then fold in sifted cake flour.
• In a clean bowl, beat egg whites until frothy, add sugar and beat until medium-stiff peaks.
• Fold egg whites into batter, pour over frozen design, and bake for 10 minutes or until set.
• Remove from oven, invert onto a cutting board and remove parchment. Dust towel with powdered sugar and flip cake over.
• Roll the warm cake in the towel and let it cool for about 1 hour.
• To make filling, sprinkle gelatin over water, let soften, then microwave until liquefied.
• Pulse freeze dried strawberries with sugar until finely ground.
• Beat cream until frothy, add powdered sugar, then beat until medium-stiff peaks.
• Unroll cake, spread filling over, then roll up carefully and wrap in plastic wrap.
• Refrigerate for at least 2 hours to set filling. Cut into slices to serve.