Strawberry Sponge Roll

Preheat your oven to 180°C (160°C for fan-assisted ovens). Line a large baking sheet (approx. 30x40 cm) with parchment paper. Separate the eggs. In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form, then gradually add half of the granulated sugar, continuing to whisk until shiny and firm. In another bowl, beat the egg yolks with the remaining sugar and vanilla extract until light and fluffy. Gently fold the flour into the egg yolk mixture, then carefully incorporate the egg white foam in small batches, being careful not to deflate it. Pour the batter onto the prepared baking sheet, spread evenly, and bake for 10-12 minutes, or until golden brown and springy to the touch.

Immediately after removing from the oven, invert the hot sponge cake onto a lightly damp kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the kitchen towel, tightly roll up the sponge cake from the longer side. Let it cool completely rolled up for about 30-40 minutes.

While the sponge cake cools, prepare the filling. In a cold bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Wash, hull, and chop the fresh strawberries into smaller pieces.

Carefully unroll the cooled sponge cake. Spread the whipped cream evenly over the sponge, leaving a small border free around the edges. Sprinkle the chopped strawberries over the cream. Gently re-roll the sponge cake with the filling. Place the roll on a serving platter and refrigerate for at least 30 minutes to set and allow the flavors to meld.

Before serving, dust the strawberry sponge roll with powdered sugar, then slice with a sharp knife. Enjoy!