step 1
Strawberry Jam: In a mixing bowl, combine Fresh Strawberries (3 cups), Lemon (1) zest, lemon juice and Granulated Sugar (1 cup). Let sit for 10-15 minutes.
step 2
In a hot pot, add the strawberry mixture. Let cook until the strawberries are mushy. Remove from the heat.
step 3
With an immersion blender, place in the pot and blend until smooth.
step 4
Mascarpone Filling: In a stand mixer with a paddle attachment, combine Mascarpone Cheese (1 cup), Powdered Confectioners Sugar (1 cup) and Heavy Cream (4 oz). Mix until well combined.
step 5
The Cake: In a medium sized bowl, sift together Cake Flour (1 cup) with ¼ cup of Granulated Sugar (3/4 cup). Add Baking Powder (1 tsp) and Salt (as needed) to the bowl, and whisk together. Set aside.
step 6
In a separate bowl, whisk together Vegetable Oil (4 Tbsp), Eggs (3), Whole Milk (1 1/3 cups) and Vanilla Extract (1 tsp) until combined.
step 7
Add wet mixture to dry and whisk together to form a loose batter. Be sure to continue whisking until all clumps of flour have been completely incorporated and the batter is smooth.
step 8
Meanwhile, beat your Eggs (4) whites into the bowl of a stand mixer fitted with a whisk attachment, add your egg whites and begin to beat on medium speed until foamy. Add Cream of Tartar (as needed) and continue beating. Begin slowly streaming in the remaining ½ cup sugar into the whites and continue beating until the meringue holds stiff glossy peaks.
step 9
With a rubber spatula, stir 1/3 of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in remaining meringue and continue to stir until completely incorporated.
step 10
Line a quarter sheet tray with parchment paper and Butter (1 Tbsp) the parchment and the sides of the pan. Spread cake batter into the pan and smooth out to fill all corners.
step 11
Bake for 15 minutes, until a cake tester comes out clean.
step 12
While the cake is in the oven, dust a tea towel larger than the pan with a nice layer of Powdered Confectioners Sugar (4 Tbsp). When the cake is done, using a knife, loosen the sides of the cake from the pan. While the cake is still warm, invert the cake onto the prepared tea towel and carefully remove the parchment paper from the cake. Roll the cake into the tea towel from short end to short end and move onto a wire cooling rack and allow to cool, seam side down.
step 13
After 20 minutes, while the cake is still somewhat warm, unroll the cake and smear the inside with a thick layer of strawberry jam.
step 14
On top of the jam, add the mascarpone filling and spread evenly.
step 15
Reroll the cake from short end to short end, removing the tea towel as you roll. Allow the cake to completely cool and set, seam side down.
step 16
Decorate cake by piping whipped cream down the center of the cake.
