Ingredients:
For the Cake:
3 large eggs
1 cup granulated sugar
2/3 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
Powdered sugar, for dusting
For the Filling:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, sliced
Directions:
Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
In a large mixing bowl, beat eggs on high speed for 5 minutes, until thick and lemon-colored.
Gradually add sugar, beating until mixture is light and fluffy.
In a separate bowl, combine cake flour, baking powder, and salt. Gradually fold into egg mixture.
Stir in vanilla extract.
Spread batter evenly into prepared pan.
Bake for 10-12 minutes, or until cake springs back when lightly touched.
Immediately turn cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper.
Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For the Filling:
In a mixing bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
Carefully unroll cooled cake. Spread whipped cream evenly over cake, leaving a ½-inch border.
Arrange sliced strawberries over whipped cream.
Roll up cake again, without the towel. Cover and refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 40 minutes | Kcal: 220 kcal | Servings: 8 servings