Steps

1. Separate 1 egg into yolk and white.
   🕒 00:42
2. Gradually add 1 tbsp granulated sugar to the egg white and beat with a whisk until foamy.
   🕒 00:48
3. Add 1 tbsp all-purpose flour and 1 tbsp milk to the egg yolk and mix until there are no lumps.
   🕒 00:58
4. Once the lumps in the flour mixture are gone, gently fold it into the beaten egg white, being careful not to deflate the foam.
   🕒 01:11
5. Lightly grease a tamagoyaki pan with vegetable oil and heat it. Then, cool it on a wet cloth to ensure even browning.
   🕒 01:30
6. Pour the combined batter into the tamagoyaki pan.
   🕒 01:43
7. Once the batter is poured, cover the pan with aluminum foil to prevent gaps and cook over low heat in the center of the stove for 5 minutes.
   🕒 01:53
8. After 5 minutes of cooking, insert a pointed object into the cake to loosen it. Place a piece of parchment paper of the same size on top of the cake.
   🕒 02:11
9. Remove the cake from the tamagoyaki pan, flip it back onto the pan with the parchment paper, and trim any excess that extends beyond the edges. Cook for an additional 2 minutes on low heat. (This is the trick!) By placing parchment paper on top before flipping, you ensure a perfect bake without mistakes.
   🕒 02:29
10. After 2 minutes of cooking, transfer the cake to a tray. Cover it with plastic wrap, leaving a small gap for steam to escape, and let it cool to room temperature.
    🕒 02:42
11. Once the cake has cooled, add 3 tbsp heavy cream and 1 tsp granulated sugar to a bowl and whip with a whisk.
    🕒 03:04
12. Whip the cream until it forms soft peaks. Invert the cooled cake onto a surface using the plastic wrap. Peel off the parchment paper and spread the whipped cream evenly over the surface of the cake.
    🕒 03:18
13. Once the cream is spread, remove the stems from 2 strawberries, finely chop them into about 3mm cubes, and scatter them over the whipped cream.
    🕒 03:39
14. After placing the strawberries, lift the plastic wrap and carefully roll up the cake.
    🕒 03:53
15. Once rolled, chill the cake in the refrigerator for about 30 minutes.
    🕒 04:02
16. After chilling for 30 minutes, remove the plastic wrap and trim off the 1cm edges.
    🕒 04:10
17. Cut the remaining roll cake into approximately 4 equal pieces.
    🕒 04:23
18. Top the center of each piece with a little remaining whipped cream and garnish with finely chopped strawberries.
    🕒 04:32