"Forest Moss" Roll with Spinach and Strawberries

Preheat the oven to 170 °C and line a small baking tray (approx. 40x30 cm) with baking paper. Place the baby spinach in a blender, add the rapeseed oil, milk, and lemon juice, then blend until you get a fine and homogeneous paste.

Beat the eggs together with the granulated sugar using a food processor or a hand mixer until you get a light-colored and very airy foam (this process takes a few minutes). Once the eggs are well beaten, quickly incorporate the spinach mixture.

Mix the flour with the baking powder and salt, then carefully fold them into the egg mixture using a spatula, with gentle movements from bottom to top, to keep the air in the composition.