STEP 1/8
Add 3 tablespoons of hot water to the egg yolk, heat it with a hand mixer for 30 seconds, then whisk in 35g of sugar little by little.
STEP 2/8
Mix with a hand mixer until it leaves a mark when you drop bubbles.
STEP 3/8
Whisk egg whites with a hand mixer for 1 minute, then add the remaining amount of sugar little by little to form a firm meringue.
STEP 4/8
In a bowl of egg yolk foam, divide the three-sieve flour, baking powder, and meringue into three to four times and mix lightly.
STEP 5/8
Place the dough in a pan, level the top, and strike the pan 3-4 times to remove air bubbles. Bake in a preheated oven at 190 degrees for 10 to 12 minutes.
STEP 6/8
Add a little sugar to the whipped cream and whip until the tip of the beak is gently bent.
STEP 7/8
Spread whipped cream on a cooled sheet, place strawberries on top, and cover top of strawberries with whipped cream. Next, roll the sheet tightly.
STEP 8/8
Firmly roll cake with parchment paper and place in refrigerator for at least 2 hours.