For Strawberry Cake: Place eggs, sugar, TBM, corn starch and flour into mixer, mix until fluffy and thickened. Drop in the oil and food coloring and mix a little bit more (like a minute long). Pour in melted butter, fold batter with spatula, and combine well. Pour batter into 25×30 cm baking sheet that has been greased, lined with parchment and greased again. Bake on preheated 390 F for 15-20 mins max. While baking, line a clean cloth towel on a table then line a new parchment paper on top of the towel, and sprinkle with some sugar. Once cake is out of oven, flip cake over the sugary parchment paper, and roll slowly (watch out, it is hot). Let rest to room temperature. Meanwhile, let’s make the chocolate layer.
For Chocolate Cake: Mix dry ingredients and into the center, pour in wet ingredients, stir well. Pour into 2 greased, lined with parchment and greased again, 9 inch round pan (you can use 8 inch or even 7. For doubled recipe, you can use two 9 inch or 1 10 inch – then halved the cake). Bake on preheated 350 F for 20 mins. Let cool on rack.
Buttercream: Place sugar and egg whites on a heat proof bowl, heat on double boiler on low medium heat. Keep stirring until sugar dissolved and mixture is hot to the touch. Pour into mixer bowl, and beat on low speed until cool to room temperature then beat on high speed until fluffy. Beat in butter, 1 part at a time, until cream is ready.
Strawberry Cream: Take enough butter cream and mix with 2-3 heaping tbsp of strawberry preserves (either homemade or store bought)
Unfold the strawberry layer. Spread strawberry cream, and sliced as shown on picture, then roll one at a time.
Place 1 chocolate layer on serving plate, spread buttercream, and start placing strawberry rolls as shown on picture.
Spread buttercream on top of rolls, and then top with another chocolate layer.
Crumb coat the whole cake, then decorate as you please!
As for the cake on the picture, after crumb coating, I covered it whole with buttercream, leaving the chocolate layers untouched. Then I piped whipped cream and decorated with sliced strawberries. As for the very top, I covered with whipped cream, decorated with OREO clocks (authentic decoration for New Year’s cake) and strawberry flowers.