• Preheat oven to 350 F. Lightly butter bottom and sides of a 15 by 10-inch jelly roll pan and line it with parchment paper
• Either you have hand draw the paper or print pattern and placed the design paper underneath the parchment paper.

For paste

• Mix butter and sugar together with a spatula until you get a smooth paste.
• Add flour and mix partially, then add egg white and mix until smooth. The paste should be like a buttercream.
• Divide paste into 2 bowls and add red food coloring to get pink and bright red color. Pink for the dots and red for the hearts.
• Using a piping bags with small round pipping tip pipe the design onto the parchment paper. Place pan in freezer to allow the design to set while you prepare the cake batter.

For cake

• Mix the egg yolks and 1/4 cup sugar in a mixing bowl and whisk until yolks are lightened in color.
• Drizzle in vegetable oil, whisking constantly, until incorporated. Whisk in milk, almond extract and salt.
• Sprinkle sifted cake flour over batter and fold until incorporated.
• In a bowl of a stand mixer fitted with the whisk attachment beat egg whites until frothy. Add remaining 2 tablespoons of sugar and beat on high speed until whites hold medium-stiff peaks.
• Fold a one-third of egg whites into batter until you don't see white streaks, then add the remaining egg whites and fold until just incorporated. Don't over mix.
• Pour batter over top of frozen design; spread the batter evenly using a large offset spatula.
• Bake for about 12 minutes or until top is springy and edges are just barely starting to brown.
• Remove from oven and immediately invert warm cake with caution onto a large cutting board lined with parchment paper. Peel off parchment paper to reveal the design.
• Liberally dust a clean kitchen towel with powdered sugar and lay on top of cake. Flip cake over so the design is facing down. Dust the top of the cake with powdered sugar.
• Starting with the side of the cake without the design, carefully roll up the warm cake in the towel. Let rolled cake cool for about 1 hour or until completely cool to the touch.

For filling

• In a food processor or a mixer pulse freeze dried strawberries together with sugar until very finely ground.
• In a small bowl sprinkle gelatin over 1 tablespoon cool water and let soften for 5 minutes. Microwave the mixture for 5 second so that the gelatin is completely dissolved and liquefied. Let cool slightly.
• Place whipping cream and powdered in the bowl of a stand mixer fitted with the whisk attachment and whisk on a medium speed until the paddle starts to leave trails in the cream.
• Mix a spoonful of the partially-whipped cream into the bowl with the melted gelatin until completely incorporated. Add this back to the bowl with the rest of the cream with strawberry sugar mixture and increase speed to medium high, beating until cream holds medium-stiff peaks.
• Carefully unroll cake and remove towel. Spread filling into a thin even layer over the whole cake, leaving about 1/2 inch bare at the far end. 
• Gently roll up the cake, trying not to use too much pressure which may let the filling squeeze out the sides. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
• When time to serve, cut into slices with a sharp serrated knife.