1.Sift 1/3 cup cake flour.

2.Put 2 Tbsp milk into 1.5 Tbsp vegetable oil and mix.

3.Put the sifted flour (1) into (2) and mix.

4.Put 1/4 cup & 1 Tbsp sifted skim milk into (3) and mix.

5.Beat about 4 egg whites. Put in 1/4 cup sugar in 2 steps to make hard meringue.

6.Trisect (5) and put it in (4).Mix well the first time and mix softly second and the third .

7.Pour (6) on the top plate covered with the oven sheet oiled lightly .

8.Bake for 12 minutes in the oven preheated at 340°F.

9.Cover with an oven sheet once baked, turn over, let it cool as it is.

10.Prepare the strawberries. Hollow out the calyx of strawberries.

11.Prepare the cream. Put 1 Tbsp & 1/2 tsp sugar , 2 1/2 tsp sweetened condensed milk in 1/2 cup & 1 T. heavy cream , and whip.

12.Turn over (9) once again to make the browned surface up .

13.Paint the cream(11) to the whole so that the front become thick. Don't paint the part of winding end (about 1 1/2 inches).

14.Connect the strawberries and arrange on it.

15.Involve it.

16.Wrap in oven sheet , and fold the ends, and cool in the refrigerator.

17.Cut into the size of your choice.

18.ITADAKIMASU & GOCHISOUSMA-DESHITA

(I tried my best)