- Ingredients:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- Powdered sugar for dusting
For the filling:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
- In a small bowl, combine flour, baking powder, and salt.
- In a large bowl, beat egg yolks with 1/2 cup granulated sugar until smooth. Stir in vanilla extract and water.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture. Sift flour mixture over egg mixture and fold in gently.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the top springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel. Peel off the paper and roll the cake up in the towel from the short end. Cool completely on a wire rack.
- To make the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Unroll the cake, spread with whipped cream, and arrange sliced strawberries over it. Roll the cake up again.
- Chill in the refrigerator before slicing and serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 40 minutes | Kcal: 280 | Servings: 10
