Preparation: 20cm x 50cm rectangle tin x 1pc

Ingredients:
3pcs egg yolks
3pcs egg white
40g castor sugar
22g butter
30g soft flour
1/4 tsp baking powder
10g cornflour

Filling:
150g whipping cream
10pcs strawberries

Decoration:
Some chopped pistachio
Some whipped cream
Some strawberries with melted chocolate

Method:
1. Whisk egg white and sugar until firm peak; whisk egg yolks and the remaining sugar until pale yellow. Add in melted butter and mix well.
2. Sieve soft flour, cornflour and baking powder together, and mix with egg yolk to form batter. Add in egg white by two portions.
3. Line the mould with greaseproof paper, and pour the batter into the mould. Bake at 180C for 20 minutes. Remove and cool.
4. Spread whipped cream, sandwich whole strawberries in between, and roll it up like Swiss roll. Chill in refrigerator for 20 minutes.
5. Add decoration, cut into pieces and serve.

(sources: Occasion Desserts)