- Preheat oven to 160ºC. Grease and line a rimmed sheet pan with parchment paper.
- In a large mixing bowl, sift in cake flour, sugar, and baking powder.
- In a jug mix together yolks, oil, vanilla and milk. Pour into the dry mix and stir to combine. Set aside.
- Whip egg whites on slow speed until frothy, add cream of tartar.
- Increase speed to medium, once the whites become opaque, add sugar a little bit at a time. Increase speed to medium-high and whip until stiff peaks.
- Gently fold 1/3 of the meringue into the wet mixture. Once incorporated, fold in the rest of the meringue. Use the batter immediately.
- Pour batter into the prepared pan. Spread the batter evenly into a flat layer. Tap the pan on the counter to release large air pockets.
- Bake for 14-16 min until a skewer pulls out clean and the cake springs back in the center.
- Let cool for 5 min in the pan. Place cooling rack over cake pan.
- Flip cake over onto the rack, gently remove paper. Cool for 5 more minutes.
- Place a new of parchment paper on top of the cake. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds so the cake doesn’t stick.
- Let it cool all wrapped up for 15-20 minutes. Meanwhile, make the filling.
- Add the water to a heatproof bowl and sprinkle over the gelatin. Leave it to bloom for 5 minutes.
- When bloomed and thick, microwave in 20 second bursts until it’s liquid.
- Set it aside to cool slightly
- Meanwhile, whip the cream and sugar. Once the cream is starting to ribbon, pour in the gelatine through the side of the bowl whilst continuing to whisk. Once it hits stiff peaks it’s ready.
- Spread melted white chocolate over a large sheet of parchment paper. Roll the parchment up making sure the chocolate isn’t touching itself. Pop it in the freezer for 20-30 minutes until set
- Unroll the paper and you’ll get nice bark looking pieces of white chocolate
- Unroll the cake. Spread the whipped cream mixture over top in a nice layer. Arrange the whole stemmed strawberries on the one side that's going to be rolled inside. Tightly roll the cake into a log.
- Wrap the cake in cling film tightly and shape it into a nice roll as seen in video. Set in the fridge for about 30 minutes
- Unwrap the cake and spread more of the whipped cream on top. Garnish with the white chocolate bark. And arrange any decorations wanted.
- Slice and enjoy!