đInstructionsđ
Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease.
In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Add vanilla extract and continue to beat.
Sift the flour, baking powder and salt into the egg mixture and gently fold until combined.
Pour the batter into the prepared pan, spreading evenly with a spatula.
Bake for 10-12 minutes or until the cake is golden and springs back when touched.
Lay out a clean kitchen towel and dust with powdered sugar. Turn the hot cake out onto the towel, remove the parchment paper and roll the cake up in the towel. Cool completely on a wire rack.
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks.
Carefully unroll the cooled cake. Spread the whipped cream over the cake and place the cut strawberries on top.
Roll the cake up again, using the towel to help create a tight roll. Chill in the refrigerator before serving.
Dust with powdered sugar and garnish with more strawberries.đ
