Ingredients:

  • 4 Large Eggs, room temperature, separated
  • ½ cup + 2 Tbsp Granulated Sugar, divided
  • ½ cup All-Purpose Flour, sifted
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 2 Tbsp Unsalted Butter, melted and cooled slightly
  • 3 Tbsp Icing Sugar (for rolling cloth)
  • 1 ½ cups Heavy Cream (Double Cream), cold
  • ¼ cup Icing Sugar (Powdered Sugar), sifted (for filling)
  • 1 tsp Vanilla Bean Paste or Extract (for filling)
  • 1 ½ cups Fresh Strawberries, hulled and finely sliced
  • 2 Tbsp Strawberry Jam (optional)
  • Icing Sugar (for dusting/garnish)
  • Fresh Strawberries (for garnish)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 375°F (190°C). Line the 10x15 inch Swiss roll pan completely with parchment paper, ensuring the paper extends over the short sides for easy lift-out.
  2. Combine Dry Ingredients: Sift the flour and baking powder together into a small bowl. Set aside.
  3. Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. Gradually add 1 Tbsp of the sugar until the meringue is glossy and holds its shape. Transfer the meringue to a separate bowl.
  4. Emulsify the Yolks: In the mixing bowl, beat the egg yolks with the remaining sugar and vanilla extract for 5-7 minutes until very pale, thick, and ribbon-like.
  5. Fold in Dry Ingredients: Gently fold the dry flour mixture into the yolk mixture in two additions, being careful not to deflate the air.
  6. Lighten the Batter: Gently fold in the melted butter. Then, gently fold in the meringue in three additions until just combined. Do not overmix.
  7. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake is golden brown and springs back lightly.
  8. Prepare the Rolling Surface: While the cake bakes, lay a clean, lint-free tea towel on a work surface and dust it generously with icing sugar.
  9. Release the Cake: Immediately upon removal from the oven, invert the cake onto the prepared tea towel. Carefully peel off the parchment paper.
  10. The Initial Roll: While the cake is still piping hot, quickly and tightly roll the cake up with the tea towel inside, starting from one short end. Place the rolled cake seam-side down on a wire rack and allow it to cool completely (about 30 minutes).
  11. Prepare the Filling: In a clean bowl, whip the cold heavy cream, sifted icing sugar, and vanilla until stiff peaks form.
  12. Unroll and Spread: Once the cake is completely cool, gently unroll it. If using jam, spread a thin layer over the cake first.
  13. Add Cream and Berries: Spread the whipped cream evenly over the sponge, leaving a 1-inch border on the far end. Scatter the sliced strawberries evenly over the cream.
  14. The Final Roll: Starting from the short end nearest you, gently but firmly re-roll the cake, tucking the edge under to start the spiral. Roll tightly.
  15. Chill and Serve: Wrap the finished roulade tightly in plastic wrap and refrigerate for at least 1 hour to allow the cream to firm up and the roll to set its shape.
  16. Garnish: Before serving, unwrap the roll, place it on a serving plate, dust generously with icing sugar, and top with fresh strawberries. Slice with a sharp knife.