Preparation of the Roll with Milk Cream and Strawberries

• Prepare the base.
  Separate the egg yolks from the whites.
  Beat the whites until stiff peaks form and set aside.
  Whisk the yolks with the sugar until you get a pale and fluffy mixture, then incorporate the sifted flour, potato starch, and baking powder.
  Add the egg whites, mixing gently with a spatula using upward movements.
  Line a baking tray or oven sheet with parchment paper and pour the prepared mixture, leveling it.
  Bake in a preheated static oven at 430°F for about six minutes, until golden brown.
  Remove from the oven and sprinkle the surface with granulated sugar before flipping it onto a clean sheet of parchment paper, so that the sugared side is on this new sheet.
  Gently remove the baking sheet used during cooking, and then using the underlying sheet, roll the sponge cake to form the roll, sealing the sides by closing them like a candy with the paper, and let it cool completely.

• Meanwhile, prepare the milk cream.
  Put the milk in a saucepan with the sugar and the vanilla pod sliced lengthwise and bring to a boil.
  Remove the vanilla pod and add the sifted cornstarch, stirring vigorously to avoid lumps, and continue stirring until the mixture thickens, then turn off.
  Transfer the cream to a wide plate, cover it with plastic wrap in contact with the surface of the cream itself, and let it cool completely.
  Beat the very cold heavy cream from the fridge until stiff peaks form and fold it into the milk cream with a spatula until you get a homogeneous mixture.

• Take the sponge cake, unwrap it from the paper, and open it.
  Fill it with a layer of strawberry jam to taste and then cover the jam with the milk and whipped cream.
  Roll the sponge cake again over the filling. Wrap the obtained roll in plastic wrap and let it rest in the fridge for at least an hour.
  When ready to serve, transfer your roll with milk cream onto a serving tray, sprinkle it with powdered sugar, and decorate with strawberries as desired.

  Chez Bibia