Heart Pattern Paste

1. Print 2 copies of heart pattern, trim to fit and line up hearts in 10 x 15 x 1″ baking sheet. Determine the direction you want your hearts to run. If you roll the cake beginning at narrow end your hearts will be horizontal, if you roll the cake lengthwise the hearts will be vertical on cake. Position pattern in direction you select. Cover pattern with parchment paper extending parchment over the sides of the sheet pan. Make sure your parchment corners are squared in the pan, for your cake batter will bake in the shape of the parchment. Lightly brush parchment paper with vegetable oil avoiding the hearts before piping hearts. No puddles of oil, barely brush with oil.
2. In small bowl, add egg white, sugar, flour, and softened butter, stir until smooth, add food gel, stir.
3. Transfer to piping bag fitted with tip # 3 round tip. Pipe paste onto pattern parchment paper. Place baking sheet in freezer to harden at least 15-30 minutes
4. Remove paper pattern from underneath the parchment before adding cake batter to sheet pan.

Cake Roll

1. Preheat oven to 350 degrees. 
2. In large bowl, beat eggs with hand mixer for 5 minutes.Do not skip 5 minutes.Important for lift in cake.
3. Lower speed to medium and add sugar gradually, add oil to the whipped eggs, Add buttermilk, vinegar, vanilla or creme bouquet and food coloring a little at time until desired color is achieved.
4. Sift together flour, baking powder, salt. Slowly add to liquid ingredients. Mix until well combined.
5. Sprinkle a tea towel with powdered sugar and rub sugar into the towel with your hands, evenly over the towel. (You will also need another sheet pan for flipping cake.) Make sure you use a tea towel with out raised designs for a smooth cake exterior.
6. Remove heart sheet pan from freezer, remove pattern, pour cake batter over hearts, spread evenly with off set spatula. Make sure your cake batter is evenly spread in the sheet pan.  Be careful not to spread batter too deep as not to disturb your hearts.
7. Bake in 350 degree oven for 13 minutes. Cake is done with it springs back when pressed with fingers.
8. When cake is done, loosen edges with a sharp knife, then turn out cake onto large wire cooling rack, remove parchment paper slowly not to disturb the hearts.
9. With powdered sugar coated tea towel on the back side of another baking sheet, flip the cake over so hearts are underneath the cake, roll cake beginning on the 15″ side of cake into the tea towel creating a long log. Place seam side down on cooling rack, allow to cool completely.  Note:  You are not rolling the cake into a tight log with a curl in the middle of the cake roll. You will be creating more of a tube shape. Roll cake starting on the 15″ long side of cake.  Use the tea towel to help roll.  If you roll the cake on the 10″ side you will have too large of a tube inside.
10. Place the towel wrapped cake in the refrigerator to chill while you make the filling.

Cream Cheese Whipped Cream Filling

1. In medium mixing bowl, add 4 ounces softened cream cheese, sugar and white food gel. Stir to blend. 
2. In small custard cup, 2 teaspoons warm water and 1 teaspoon Knox unflavored gelatin, stir to dissolve.
3. Add gelatin to cream cheese, and whip until smooth and creamy with whisk attachment.
4. In separate CHILLED mixing bowl, add heavy whipping cream, beat with whisk attachment until frothy and somewhat thick, add confectioners sugar, vanilla and whip until firm peaks develop.
5. Add whipped cream to the cream cheese and whip just to combine. Set aside.

Assembly of Cake Roll

1. Carefully unroll cooled cake remove tea towel from inside the cake. allow the rolled end to curl slightly, do not try to straighten.
2. Spread inside of cake with melted strawberry jam, allow to soak into the cake. 
3. Carefully spoon cream cheese whipped cream filling inside the cake, going up the sides of the curled cake. Try to make the filling even thickness on the sides and bottom of cake. This will insure your filling will be centered inside the cake when slicing. 
4. Using your hands roll the cake to form a large log. You will not be curling the cake into a tight roll. ReWrap in tea towel or plastic wrap then parchment. Chill 60 minutes before garnishing and slicing.

Cake doesn’t need a garnish due to the pretty hearts baked in the cake.

To Serve: Slice cake into 1″ slices with serrated knife.