Cream and Strawberry Roll

Method

1. Separate the egg whites from the yolks. Keep eggs at room temperature.
2. Whip the egg whites with a pinch of salt, lemon zest or lemon aroma, and sugar until frothy.
3. Lightly beat the yolks with a fork and gradually incorporate them into the whipped whites, mixing continuously.
4. Sift the flour and fold it in gently using bottom-to-top movements to avoid deflating the batter.
5. Transfer the batter to a baking tray lined with parchment paper.
6. Bake in a preheated oven until golden.
7. Once out of the oven, cover with another sheet of parchment paper, flip over, and remove the bottom paper.
8. Roll the warm base with the help of the parchment paper, then cool in the refrigerator.
9. Once cool, unroll and fill with whipped cream (with a tablespoon of honey) and strawberries.
10. Roll again tightly, trim the edges.
11. Place in the freezer for about 30 minutes to set.
12. Decorate as desired.