Directions:
For the cake
1. Preheat oven to 350° F. Grease a 15x10x1 inch pan with cooking spray and then cover
with parchment paper and then grease the parchment paper. Lay a tea towel on a flat
work surface and sprinkle it with powdered sugar and set aside.
2. In a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on
medium speed until foamy, 1-2 minutes. Gradually add 1⁄2 cup of the sugar, beating on
high until stiff, glossy peaks form, 2-3 minutes. Pour mixture into a medium bowl; set
aside. (Do not wipe mixer bowl or whisk attachment clean.)
3. In the same mixer bowl, add egg yolks, vegetable oil, vanilla extract, and remaining 1⁄2 cup
sugar; beat on medium-high speed until pale yellow, about 3 minutes. Sift together flour,
baking powder, and salt. Reduce mixer speed to low; gradually add flour mixture and
freeze dried strawberries, beating just until combined. Gently fold in egg white mixture
(just until combined).
4. Split the batter into three colors in three different bowls. I used Crayola Food Coloring for
this step, creating purple, red and pink batter. Add the colored cake batter to 3 piping
bags. Pipe your cake batter stripes into your pan in diagonal lines, alternating colors. Bake
for 12-15 minutes or until it springs back when touched. Remove from oven and let cool 5
minutes, then immediately invert the cake onto the towel. Remove the parchment paper
and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it
to cool completely.
