The newest roll cake to join the current line-up at François Payard Bakery is the strawberry roule ($4), ideal for the summer months. It all starts with a gioconda sponge cake, a light and eggy base with plenty of finely ground almonds whipped into the batter. The cake is rolled up with a bold passionfruit and banana mousse, along with a brush of fresh strawberry puré, and lined with a glossy layer of strawberry jelly. It's presented in a form that vaguely reminded me of a jelly roll, only this one simply melts in your mouth. Each slice is sandwiched with a pair housemade strawberry macarons, the final seal to a rather sophisticated roll cake.