Preparation
1. Preheat oven to 170°C, grease and line a rectangular pan.
2. Separate the yolks from the whites, sift the flour with the baking powder and beat the whites with 70 g of sugar, divided three times. Reserve.
3. In another bowl, beat the egg yolks with 1 gram of salt, 50 g of sugar and 1/2 teaspoon of vanilla until creamy and doubled in volume.
4. Mix the yolks with the whites, using an encircling movement.
5. Add the sifted flour and stir until no dust is visible.
6. In another container, place the oil with the milk and add a little of the cake mix.
7. Integrate well and take to the bowl with the rest of the dough. Mix well until homogeneous.
8. Empty in the mold that you prepared, trying to have the same height. Smooth the surface well and tap the mold on the table, from top to bottom, to remove bubbles. Bake for 30 minutes.
9. When done, remove the paper immediately to avoid wrinkles. Trim the edges and on one of the short sides make three shallow cuts and on the other make a diagonal cut.
10. Beat the cream with the two tablespoons of sugar until stiff. Put an even layer of cream. Top with the strawberries.
11. Roll up carefully. Take refrigeration for an hour before leaving. Decorate to taste
YOGURT AND CHOCOLATE CAKE
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