Cake

1. Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
2. Heat the milk in a small saucepan until steaming
3. Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
4. Slowly add the hot milk to the egg yolk mixture and whisk
5. Sift the cake flour into the milk/yolk mix and whisk until combined
6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
7. Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
8. Pour into the lined cake tin and bake for 25 minutes
9. Remove from the oven and invert onto a sheet of baking paper
10. Remove the baking paper and replace with a clean kitchen towel
11. Flip the cake so the towel is on the bottom and the baking paper is ontop
12. Roll the cake from one short end to the other, place seam side down and allow to cool completely

Vanilla Whipped Cream

1. In a medium sized bowl whip the thickened/heavy cream with sugar to soft peaks
2. Add the vanilla extract and continue whipping until stiff peaks

Assembly

1. Unroll the cake, then remove the baking paper and kitchen towel
2. Spread a thin layer of cream over the cake, and then place the whole strawberries end to end across the short length of the cake
3. Cover the strawberries with more cream, then roll the cake following the curl
4. Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours
5. Remove, dust with icing sugar and serve