Video Recipe can be found here!

Design Batter

1. Mix butter with powdered sugar. Once it’s smooth, add egg whites (or concentrated Aquafaba) and whisk well. Add vanilla paste and all-purpose flour. Mix until you have a smooth batter.

2. Split into 5 cups and color with pink, purple and red food dye.   Spoon into piping bags and snip off a tiny corner.

Cake Batter

1. Pre-heat oven to 350°F. Grease a 9×13 pan with butter and place your printed pattern underneath the parchment paper on one side of the pan. Cover with parchment paper and pipe the design onto the parchment. Place in the fridge to set while you make the cake batter.

2. Whisk egg whites (or concentrated Aquafaba) with a pinch of salt until frothy. Gradually add 2 tablespoons of sugar and whip until stiff peaks.  In a separate bowl, whisk egg yolks ( or silken tofu) with 2 tbsp plus 1 tsp of sugar. Slowly stream in melted butter.  Whisk and add the vanilla paste. Mix until well incorporated. Sift in 1/3 all-purpose flour. Whisk until just combined. Add a third of the egg whites to the batter and whisk well. Then gently fold in the rest until well combined.

3. Pour the batter over the design and gently smooth the batter out into a thin even layer. Bake for 11 minutes.

4. While the cake is hot, place a dish towel over the cake and roll it up starting from the blank side. Give it a little squeeze. Unroll it and peel off the parchment paper and re-roll again. Cool for 1 hour.

Strawberries and Cream Filling

1. Whisk heavy cream with powdered sugar and vanilla paste until fluffy and stiff. Spread the whipped cream on top of the cake into an even layer and cover with chopped strawberries. Roll the cake up starting from the blank side of the cake.

2. Refrigerate for 2 hours before serving.