METHOD :
1️⃣ Make the Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
In a large bowl, beat the egg yolks and sugar until light and fluffy. Add the vanilla extract.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the yolk mixture. Sift in the flour, baking powder, and salt, and fold until just combined.
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched.
2️⃣ Roll the Cake:
Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper.
Roll the cake up in the towel, starting from the short end. Let it cool completely.
3️⃣ Prepare the Filling:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in the sliced strawberries.
4️⃣ Assemble the Cake Roll:
Unroll the cooled cake and spread the whipped cream and strawberry filling evenly over the surface.
Carefully roll the cake back up, using the towel to help. Place seam-side down on a serving platter.
5️⃣ Serve & Enjoy:
Dust the cake roll with powdered sugar and garnish with additional strawberries if desired. Slice and serve!
Bon appetite !!
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