Ingredients:

  • 4 large eggs
  • ¾ cup (150g) granulated sugar, plus 2 tablespoons reserved for rolling
  • ¼ cup (50g) vegetable oil
  • ¼ cup (55g) sour cream
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups (300ml) heavy whipping cream (at least 35% fat)
  • 2 tablespoons skim milk powder
  • 2 tablespoons powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (170g) strawberry jam
  • Powdered sugar, for dusting
  • 1 ½ cups (250g) fresh strawberries, hulled and sliced

Instructions:

  1. Preheat oven to 350°F (180°C). Grease and line the Swiss roll pan with parchment paper.
  2. Whisk eggs and sugar until pale, thick, and ribbons form.
  3. Whisk together oil, sour cream, and vanilla; gently fold into the egg mixture.
  4. Sift flour, baking powder, and salt; fold into the egg mixture until just combined.
  5. Pour batter into prepared pan; spread evenly.
  6. Bake until the centre springs back.
  7. Immediately turn the baked sponge out onto prepared parchment paper (with sugar).
  8. Remove the baking parchment paper.
  9. Trim edges and gently roll the sponge up inside the new parchment paper and tea towel.
  10. Let cool completely.
  11. Sift skim milk powder and powdered sugar.
  12. Whip heavy cream, sifted dry ingredients, and vanilla until stiff peaks form.
  13. Carefully unroll the cooled sponge.
  14. Spread with strawberry jam, then whipped cream.
  15. Re-roll the cake tightly.
  16. Chill for at least 2 hours.
  17. Trim ends, transfer to a serving platter, dust with powdered sugar, and garnish with fresh strawberries.