Easy Strawberries Cream Swiss Roll: Flawless Sponge

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper, leaving an inch of overhang.
2. In a stand mixer, beat the eggs and sugar on high speed for 8 minutes until the mixture triples in volume and reaches a thick ribbon stage.
3. Gently fold in the vanilla and milk using a rubber spatula, being careful not to deflate the air bubbles.
4. Sift the flour, baking powder, and salt directly over the egg foam in three stages, folding gently between each addition until just combined.
5. Spread the batter evenly into the prepared pan and bake for 10 minutes or until the top springs back when lightly touched.
6. Immediately turn the hot cake out onto a clean, lint-free kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake tightly with the towel. Let cool completely.
7. Whip the heavy cream, mascarpone, and powdered sugar until stiff peaks form. Toss the diced strawberries with cornstarch.
8. Unroll the cooled cake, spread a thick layer of cream, sprinkle with strawberries, and roll it back up tightly. Chill for 30 minutes before slicing.