Ingredients for the Cake:
Eggs: 4 large
Granulated Sugar: 100g (1/2 cup)
Vanilla Extract: 1 teaspoon
All-Purpose Flour: 100g (3/4 cup)
Baking Powder: 1 teaspoon
Ezoic
Salt: 1/4 teaspoon
Powdered Sugar: For dusting.
Instructions:
Preheat and Prepare:
Begin by preheating your oven to 180°C (356°F). Line a jelly roll pan or a similar shallow baking tray with parchment paper, ensuring it’s well-greased to prevent sticking.
Whisk the Eggs:
In a large mixing bowl, beat the eggs with the granulated sugar until the mixture is pale, fluffy, and has doubled in volume. This process may take about 5-7 minutes with an electric mixer on high speed. Add the vanilla extract and mix until just combined.
Combine Dry Ingredients:
Sift together the all-purpose flour, baking powder, and salt. Gently fold this into the egg mixture using a spatula, being careful not to deflate the batter. The goal is to maintain as much air as possible for a light and fluffy cake.
Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
Roll and Cool:
Dust a clean kitchen towel with powdered sugar. Once the cake is done, immediately turn it out onto the towel. Peel off the parchment paper, then gently roll the cake up with the towel from one short end to the other. Let it cool completely in this rolled-up position.
Prepare the Filling:
While the cake is cooling, prepare your milk cream and strawberry jelly as per your favorite recipe or package instructions. The milk cream should be whipped until smooth and creamy, and the jelly should be set but spreadable.
Assemble the Cake:
Carefully unroll the cooled cake. Spread a layer of milk cream over the cake, followed by a layer of strawberry jelly. Roll the cake back up, this time without the towel.
Chill and Serve:
Wrap the cake roll in plastic wrap and refrigerate for at least an hour to set. Before serving, dust with additional powdered sugar for a beautiful finish.
