Directions:
1. Preheat the oven to 350Β°F (175Β°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar until light and fluffy. Mix in the vanilla extract.
3. In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture.
4. Gently fold in the milk and vegetable oil until combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, place a clean kitchen towel on a flat surface and dust it with powdered sugar. Once the cake is done, immediately turn it out onto the towel and remove the parchment paper. Roll the cake up in the towel while it’s still warm, and let it cool completely.
7. For the filling, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Carefully unroll the cooled cake and spread the whipped cream over the surface. Arrange the sliced strawberries on top.
9. Roll the cake back up (without the towel) and transfer to a serving platter. Garnish with additional strawberries and whipped cream.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 45 minutes
Servings: 8-10 slices
