Ingredients:

For the cake:

3 large eggs
150 g granulated sugar
1 teaspoon vanilla extract
90 g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Icing sugar for dusting

For the filling:
• 240 ml whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 150 g fresh strawberries, diced

Directions:

Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a large mixing bowl, beat the eggs, sugar, and vanilla extract until fluffy (about 5 minutes).
Sift the flour, baking powder, and salt and gradually fold into the egg mixture.

Spread the dough evenly into the prepared pan and bake for 10-12 minutes until golden brown.

Dust a clean kitchen towel with powdered sugar, turn the cake onto the towel, peel off the paper and roll up the cake with the towel. Cool on a wire rack.

For the filling, beat the cream, powdered sugar and vanilla extract until stiff.
Carefully unroll the cake, spread the cream on top, sprinkle the diced strawberries over it and roll it up again. Refrigerate before serving.