Marbled strawberry and cream Swiss roll

Ingredients

For the sponge

• 5 medium eggs
• 160 g sugar
• 2 tablespoons cold-pressed oil
• 75 ml hot water
• 100 g flour
• 1 heaped tablespoon cocoa
• 1 g salt
• 1 tablespoon sugar for dusting

For the cream

• 350 g strawberries
• 100 g sugar
• 200 g Pilos whipping cream 30% fat
• 6 large strawberries

For decorating

• 4 peony petals (optional)

Preparation

1. Preheat the oven to 180°C. Line a 39 × 35 cm baking tray with parchment paper. 2. Separate the eggs. Beat the egg yolks with 60 g of sugar until pale and foamy. Add the oil, then 60 ml of hot water and beat for another 30 seconds. 3. Beat the egg whites with the salt until foamy, then gradually add the remaining 100 g of sugar. Beat until thick and glossy. 4. Fold the yolk mixture into the egg whites with 2-3 broad strokes. Sift in the flour in two batches, folding with a spatula from the bottom up each time until you can no longer see any lumps. 5. Divide the mixture in two. Sift the cocoa over one half, add 15 ml of hot water and fold in gently. 6. Sprinkle the sugar for dusting over a sheet of parchment paper. Spoon 1-2 tablespoons of the plain mixture into the centre of the tray, then the same amount of the cocoa mixture right in the middle of the plain mixture. Keep alternating the mixtures; you can make one larger circle in the centre and a few smaller circles towards the edges. 7. Give the tray a gentle shake and bake the sponge for 15 minutes, until a toothpick inserted in the centre comes out clean. 8. Turn the hot sponge out onto the parchment dusted with sugar and roll it up. Leave it rolled for about 30 minutes, until cool. 9. Cut the 350 g of strawberries into small cubes and put them in a heavy-based saucepan with 100 g of sugar. Cook over low heat for 25 minutes, stirring from time to time, until the syrup thickens and the bubbles pop slowly. Turn off the heat and leave the jam to cool for 60 minutes; to cool it faster, place the saucepan in a bowl of cold water. 10. Beat the whipping cream until it increases in volume and holds its shape firmly. Set a little aside for decorating. 11. Carefully unroll the cooled sponge. Spread the cold jam in a thin layer, then spread over the whipped cream. Wash the 6 strawberries, dry them, remove the tops and place them along one side of the sponge. Roll it up carefully. 12. Wrap the roll in cling film and refrigerate it for at least 60 minutes. Transfer it to a serving plate and decorate with the reserved whipped cream and peony petals.