We will begin by preparing the whipped cream with mascarpone for the filling. To do this, we put the gelatin sheets in a bowl in cold water. we left hydrate for 10 minutes.
Then we boil the milk with the vanilla pod and sugar. we left infuse covered for 15 minutes. We pass through a strainer, add the drained and melted gelatin sheets for a few seconds in the microwave and the mascarpone cheese.
We use the hand mixer so that the dough is smooth. Next, we add the cold cream and mix with a spatula until obtaining a homogeneous consistency. Let rest for 12 hours in the refrigerator. Next, we beat at medium speed until the cream takes on volume and becomes thick. We reserve in a pastry bag with a wide mouthpiece.
To make the rolled cake, preheat the oven to 180°C. We prepare a baking tray with a silicone mat or a sheet of baking paper of about 35×35 cm or a 40x30cm baking tray.
We beat the egg yolks and sugar A with a mixer using a “beater” attachment until we obtain a light and voluminous mass. Besides, Beat the egg whites with the sugar B in a separate bowl until a light, stable but elastic foam is obtained.
Add the meringue to the beaten egg yolks several times, stirring constantly with a spatula. Next, add the sifted flour and mix gently with a spatula. Finally, in small portions, we add the vegetable oil mixed with the milk at room temperature.
Mix gently until a homogeneous mass is obtained. Pour the dough into a mold and flatten it with a spatula. Bake for 10 to 12 minutes. The cake will be a uniform golden color and will easily come out of the pan without sticking. Let the cake cool to room temperature.
To finish our cake roll, we whip the chantilly cream until obtaining an elastic consistency. Place the cake on parchment paper and spread the strawberry jam on the surface of the cake distributing it well.
we throw some 180 g of whipped cream on top and smooth with a spatula. On the narrow edge of the cake we put a tube of cream with the sleeve at a distance of 1-1.5 cm from the edge. Lifting the scroll, we gently turn the scroll inside out, pressing lightly after each turn.
Place the roll hiding the seam underneath on a baking tray and refrigerate it for an hour. Once stabilized, we cut the edges of the cake roll. Decorate with icing sugar, make a decoration on the surface with cream and mascarpone cream and place some fresh strawberries on top.