Mix egg yolks with 3 tbsp hot water using a hand mixer for 30 seconds, then gradually add 35g sugar while whisking.

Whisk until the mixture leaves a trail when dropped.

Whisk egg whites with a hand mixer for 1 minute, then gradually add the remaining sugar to create stiff peaks.

Sift cake flour and baking powder three times, then gently fold into the egg yolk mixture along with the meringue in 3-4 additions.

Pour the batter into a pan, smooth the surface, and tap the pan 3-4 times to remove air bubbles. Bake at 190°C for 10-12 minutes.

Whip the cream with sugar until soft peaks form.

Spread whipped cream on the cooled sheet, place strawberries, cover them with more cream, and roll tightly.