Ingredients:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 3/4 cup cake flour, sifted
  • 2 tbsp vegetable oil
  • 1 tsp strawberry extract
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1 cup heavy whipping cream, cold
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, thinly sliced

Instructions:

  1. Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. Whisk the 4 egg yolks with half of the granulated sugar and vegetable oil until the mixture is pale and thick. Stir in strawberry extract and salt.
  3. Gently sift in the cake flour and use a spatula to fold until just combined, ensuring you do not overmix.
  4. In a separate clean bowl, whip the 4 egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, whipping until stiff, glossy peaks stand straight up.
  5. Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the remaining meringue until smooth.
  6. Spread the batter evenly in the prepared pan and bake at 350°F (175°C) for 13 minutes until the top springs back when touched.
  7. Immediately after baking, roll the cake in a clean kitchen towel while still warm to train the sponge to hold a curved shape. Let it cool completely.
  8. For the filling, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
  9. Whip the heavy cream to stiff peaks and fold it into the cream cheese mixture until combined.
  10. Unroll the cooled sponge, spread the strawberry cream filling evenly over the surface, and scatter the sliced strawberries across the top.
  11. Carefully roll the cake back up into a spiral and refrigerate for 7 hours to set before slicing.