Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, whisk together the eggs and granulated sugar until pale and frothy, about 5-7 minutes.
- Add the vanilla extract and stir gently.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually fold the dry mixture into the egg mixture carefully to retain fluffiness.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Let the cake cool in the pan for a few minutes, then flip it onto a surface dusted with powdered sugar.
- Peel off the parchment paper.
Filling
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in the sliced strawberries, spreading the mixture over the cooled sponge cake, leaving a small border.
Rolling
- Starting from one end, carefully roll the cake, using the towel to guide it along.
- Wrap the roulade in the towel or plastic wrap and refrigerate for at least an hour.
Nutrition
Notes
You can substitute strawberries with blueberries or raspberries. For a vegan version, replace the eggs with flaxseed meal and use aquafaba whipped instead of cream.