Sponge

• 1. Whip egg yolks and sugar A, corn syrup.
  2. Mix 1 with hot water.
  3. Make meringue with white and sugar B.
  4. Mix 1/3 meringue with 2.
  5. Mix 4 with the sifted cake flour.
  6. Mix the oil with a medium heat.
  7. Mix the remaining meringue in the batter.
  8. Divide 1,200 g each on an iron plate and bake at 210/150 degrees for 23 minutes.

strawberry cream

• 1. whip the cream and sugar
  2. mix with mascarpone and cream patissier
  3. mix with whole strawberry preserved.

Montage

• 1. Brushed syrup on the sheet.
  2. Spread 200g of whole strawberry preserve on the sheet.
  3. roll the cake and set in the fridge or chiller
  4. cut into 10 pieces.
  5. icing with strawberry cream.

syrup

• 1. boil all ingredient