Heat the oven to 180°C.

Line a pan with baking paper and grease it with a little oil or butter.

Put the yolks in a bowl. Add ¼ cup of sugar and mix until the sugar is dissolved and the yolks are light in colour. Gradually add the oil, mixing continuously, until it is incorporated.

Add the milk, almond extract and salt, then stir in the beetroot powder.

Sprinkle the sifted flour over the batter and mix until incorporated.

In a clean bowl, or in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the remaining 2 tablespoons of sugar and beat at high speed until the whites form soft peaks.

Fold a third of the beaten egg whites into the batter, then add the rest of the whites and mix gently until just incorporated.

Pour the batter into the pan, spreading it in an even layer with a large spatula.

Bake for about 10 minutes, or until the Swiss roll base is springy and the edges start to brown slightly.

Remove from the oven.

Carefully turn the hot cake out onto a towel well dusted with powdered sugar.

Carefully roll the hot cake up in the towel.

Let the rolled cake cool for about 1 hour.

Meanwhile, to make the filling, sprinkle the gelatin over 1 tablespoon of cold water in a small bowl and let it soften for 5 minutes. Heat the mixture in the microwave in short 5-second intervals until the gelatin is completely dissolved.

Let it cool a little.

In a clean grinder, grind the freeze-dried strawberries together with the sugar.

Put the cream in the bowl of a stand mixer. Whisk at medium speed until frothy, then add the powdered sugar, increase to medium-high speed and beat until the whisk starts to leave marks in the cream.

Stir a spoonful of the whipped cream into the bowl with the dissolved gelatin until fully combined, then, with the mixer on low speed, add it back to the rest of the cream. Add the sugar-and-strawberry mixture and increase to medium-high speed, beating until the cream forms soft peaks.

Carefully unroll the cake and remove the towel.

Spread the filling in a thin, even layer over the whole cake, leaving about 2 cm clear at the edge.

Roll the cake back up, taking care not to press too hard so the filling does not squeeze out at the edges.

Wrap tightly in plastic film and refrigerate for at least 2 hours or overnight.

Serve with fresh fruit.