Ingredients:

  • 3 large eggs, room temperature (150g)
  • ¾ cup granulated sugar (150g)
  • 1 tsp vanilla extract (5ml)
  • ¼ cup all-purpose flour (30g)
  • ¼ cup cornstarch (30g)
  • ½ tsp baking powder (2g)
  • Pinch of salt
  • 1 cup heavy whipping cream (240ml)
  • 2 tbsp powdered sugar (15g)
  • 1 tsp vanilla extract (5ml)
  • 1 cup fresh strawberries, hulled and sliced (150g)
  • Extra powdered sugar, for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Line the baking sheet with parchment paper, leaving an overhang for easy removal.
  2. In a mixing bowl, whisk together eggs and granulated sugar until light and fluffy, about 5 minutes. Add vanilla extract and mix well.
  3. In a separate bowl, combine flour, cornstarch, baking powder, and salt. Gradually fold dry ingredients into the egg mixture until just combined.
  4. Pour batter into the prepared baking sheet and spread evenly. Bake for 12-15 minutes until golden and springy to the touch.
  5. Cool in the pan for a few minutes, then invert onto a clean kitchen towel dusted with powdered sugar.
  6. Carefully peel off the parchment paper, starting from one edge. Roll the cake with the towel from one short end, and let cool completely while rolled.
  7. In a mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in sliced strawberries gently.
  8. Unroll the cooled cake carefully. Spread the strawberry filling evenly over the surface. Re-roll the cake tightly without the towel.
  9. Wrap the Swiss roll in plastic wrap and chill in the refrigerator for at least 30 minutes before slicing. Dust with powdered sugar before serving.