Secret Heart Roll Cake

• 40 grams Cake flour
• 10 grams Cocoa powder
• 70 grams Granulated sugar
• 3 large Egg
• 20 grams Unsalted butter
• 15 ml Milk
• 100 grams Cream Cheese (I used Philadelphia brand)
• 120 grams Strawberries
• 1 tsp Lemon juice
• 25 grams Granulated sugar
• 50 ml Heavy cream
• 6 grams Powdered gelatin
• 30 ml Water
• 100 ml Heavy cream
• 15 grams Granulated sugar

1. Wash the strawberries and pick off the stems.
2. Add the powdered gelatin to the water and leave to soak.
3. Add the cream cheese, strawberries, granulated sugar, lemon juice and cream to a food processor and blend together until smooth.
4. Transfer the mixture to a bowl and heat it up suspended over a pan of hot water.
5. Take the gelatin and water mixture and heat up in the microwave until the powder is dissolved before adding it to the cheesecake mixture and mixing.
6. Pour the mixture into a container (preferably something quite deep) and place in the refrigerator to chill and set (this should take half a day / one night).
7. Sift the cake flour and cocoa powder together.
8. Line a baking tray with baking paper.
9. Separate the egg whites from the egg yolks.
10. Add the egg yolks and half of the sugar into a bowl and whisk together until thick.
11. In a separate bowl add the egg whites and the rest of the sugar little by little until you get a stiff meringue.
12. Mix in the egg yolk mixture here.
13. Sift in the powder ingredients and mix together, making sure to mix from the bottom of the bowl.
14. Combine the ingredients marked with and heat them in a microwave.
15. Then add to the main mixture and mix well.
16. Pour the mixture into the baking tray and even it out.
17. Bake in an oven preheated to 180C for around 12 minutes.
18. Cool on a wire rack.
19. Whip the cream and sugar together until soft peaks form.
20. To make the sponge into a rectangle shape, cut 5 cm of sponge off one of the longer sides.
21. Spread the cream.
22. When the no-bake cheesecake has set completely, use a cookie cutter to cut out some heart shapes.
23. Cut out 10 shapes and line them up upside-down before wrapping the sponge around tightly.
24. Place the cake so that the edges of the sponge are on the bottom of the roll cake and leave to rest in the refrigerator for over 1 hour.
25. Cut with a warm knife for a clean slice.

flour, cocoa, sugar, egg, butter, milk, cream cheese, strawberries, lemon juice, sugar, cream, powdered gelatin, water, cream, sugar

Taken from cookpad.com/us/recipes/168703-secret-heart-roll-cake (may not work)