Into a bowl sift together flour (1cup), baking powder (1/2tsp) and salt (1/2tsp), set aside.
Using a wire beater, in a clean, grease free bowl of you stand mixer, or use a hand held mixer beat egg whites (6 egg whites) with a pinch of salt until soft peaks are formed. Then gradually beat in about 1/2 of the granulated sugar (1/2 cup), beat until stiff and glossy peaks are formed.
In a bowl beat egg yolks (6 egg yolks) with remaining sugar (1/2 cup) until pale in color and doubled in volume. Beat in vanilla extract (1tsp) and gradually coconut oil (5tbsp). Beat well.
Into the egg mixture gradually, alternating fold in sifted flour and meringue. Don't stir, fold the batter.
Divide batter into 3 portion, color each one with blue gel food coloring, varying the amount of color added or combining with sky and royal blue coloring. Fold the color into the batter, try not to stir it, as stirring will deflate the batter. Idea is to have 3 different shades of blue colored cake batter. Fill 3 piping bags with colored batter.
Spray the jelly roll pan with non stick spray. Line the pan with a parchment. Pipe ziczac lines across the baking sheet, alternating 3 colored cake batters.
Bake at 350F for 12-13 minutes, till toothpick inserted in the center comes out clean. Don't over bake.
Dust the wax paper sheet with powdered sugar, invert baked and still hot cake onto the wax paper, peel off the top layer of parchment paper from the hot cake.
Place another layer of wax paper on the top of the cake. Place a cutting board on the cake and turn the cake upside down.
Roll the cake, into a log and let it cool. I like to wrap it also in the kitchen towel, let cool completely before filling.
Filling
1 package cream cheese(230grams), room temperature
1cup powdered sugar
1/4 cup room temperature butter
1tsp vanilla extract
1tbl heavy cream, or whipping cream
1/2 cup fresh, washed and diced strawberries
2tsp vanilla extract
Beat unsalted, room temperature butter (1/4cup, 4tbsp), then gradually add room temperature cream cheese (1 package, 226grams). Beat till well combined. Then beat in powdered sugar (1 cup). Beat until creamy. Then beat in heavy creamy (1tbsp) and Vanilla Extract (1tsp). Stir in washed, and dices strawberries (1/2 cup). Fill the cake and roll it again. Cover with plastic wrap and chill for 4 hours or overnight.
Carefully unroll the cake, peel of the wax paper. Spread the filling on the cake. Roll the filled cake into a log. Cover with plastic wrap and chill for 4 hours or overnight.
Fin Cookies
To make the fins you need to bake the Sugar Cookies, cut out fin shapes. Once the cookies are cooled decorate with gray royal icing. Let dry. Insert the toothpick into the cookies and then decorate the cake roll with the fins.
Cake roll can be made ahead of time, store in the fridge for up to 3 days.