To make the roulade
Mix the pudding powder with the flour
and sift. Beat the egg yolks in the food processor until pale.
Rinse the processor bowl and beat the egg whites and sugar.
Carefully fold the egg whites into the egg yolk and then stir
in the flour and pudding powder mixture. Spread the mixture
evenly on a baking mat using a spatula and bake for 4 minutes
at 220 °C in a preheated oven. Immediately remove the sponge
from the baking mat to prevent it from baking through, lightly dust with
flour and cover with a sheet of parchment. Leave to chill.
To make the jam
Heat up the strawberries, cut in pieces, add sugar and a little
lemon juice. Stir occasionally and boil until the jam is syrupy.
This will take about half an hour. Transfer to a clean jar and
leave to firm up for half a day.
To make the butter cream
Slowly bring the milk, vanilla bean and pulp to the boil over
a gentle heat. Meanwhile, mix the sugar and cream together
and add the pudding powder. Add the egg yolks and mix gently.
Remove the pod from the warm milk. Add a dash of warm milk
to the cream mixture and stir well, but gently. Place the milk
back over heat and stir in the cream mixture. Keep stirring until
the pudding has thickened. Transfer to a cold bowl, cover with
plastic wrap and leave to cool in the refrigerator for 30 to 40
minutes. Smooth over the cooled pudding. Beat the butter in
the food processor until frothy and slowly add the pudding.
Spread a thin layer of strawberry jam over the roulade. Trim the
edges and roll up. Brush the roulade with butter cream. Decorate
with fresh strawberries and blobs of whipped cream.