Strawberry Cream Roulade Recipe

Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.

In a large mixing bowl, beat eggs and sugar until thick and pale yellow.

In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.

Pour the batter into the prepared pan, spreading it evenly.

Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, in a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cake is baked, remove it from the oven and immediately turn it onto a clean kitchen towel sprinkled with powdered sugar.

Peel off the parchment paper and roll the cake tightly in the towel, starting from the short end. Let it cool completely.

Unroll the cake and spread the whipped cream evenly over the surface. Scatter the sliced strawberries over the cream.

Carefully roll the cake back up, this time without the towel, starting from the short end. Place it on a serving platter.

Garnish with additional strawberries, if desired. Chill in the refrigerator for at least 1 hour before serving.

Slice and enjoy!