For Jelly Roll Cake

• Preheat oven to 325°F. Line 2 sheet pans with parchment paper or silicone mats
• In a bowl, beat egg yolks and sugar until pale, thick, and fluffy, about 3–4 minutes
• In a separate bowl, whip egg whites until stiff peaks form
• Gently fold the egg whites into the yolk mixture in 3 additions, being careful not to deflate
• Fold in the flour one tablespoon at a time until just combined
• Spread 3/4 of the batter evenly onto one sheet pan (this will be the jelly roll)
• Spread the remaining batter onto the second sheet pan, shaping it roughly to the size of the cake base
• Bake for 8–10 minutes, just until set, do not overbake
• Remove from oven and cover with a clean kitchen towel while cooling (this helps keep it flexible)
• Once cooled, spread strawberry preserves over the large sheet
• Carefully roll it into a tight log
• Wrap in plastic wrap and refrigerate for at least 2 hours for easier slicing

For Strawberry Bavarian Cream

• Sprinkle gelatin over water in a small bowl and let it bloom
• In a bowl, whisk egg yolks and sugar until pale and slightly thickened
• Warm the milk until hot but not boiling
• Slowly pour the warm milk into the yolk mixture while whisking
• Cook the mixture over a double boiler, stirring constantly, until slightly thickened, about 4–5 minutes
• Remove from heat and stir in the gelatin until fully dissolved
• Blend strawberries until smooth and strain if desired
• Stir strawberry puree into the custard
• Chill the mixture in the fridge for 10–15 minutes, just until slightly thickened but not set
• In a separate bowl, whip heavy cream to stiff peaks
• Gently fold the whipped cream into the strawberry mixture in 2–3 additions

Assembly

• Line a medium bowl with plastic wrap, leaving overhang
• Slice the chilled jelly roll into even slices
• Arrange slices tightly inside the bowl, covering the entire surface with no gaps
• Pour in the Bavarian cream and smooth the top
• Cut the second sponge layer to fit and place on top
• Cover with plastic wrap
• Refrigerate at least 4 hours or until fully set
• Invert onto a serving plate and remove plastic wrap
• Optional: Brush with melted apricot jam for shine
• Slice and serve