Easy Strawberry Cake Roll

Ingredients
For the Cake:

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

For the Filling:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced

Instructions

1. Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
2. In a large mixing bowl, beat eggs on high speed for 5 minutes, until thick and lemon-colored.
3. Gradually add sugar, beating until mixture is light and fluffy.
4. In a separate bowl, combine cake flour, baking powder, and salt. Gradually fold into egg mixture.
5. Stir in vanilla extract.
6. Spread batter evenly into prepared pan.
7. Bake for 10-12 minutes, or until cake springs back when lightly touched.
8. Immediately turn cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper.
9. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For the Filling:

1. In a mixing bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
2. Carefully unroll cooled cake. Spread whipped cream evenly over cake, leaving a 1/2-inch border.
3. Arrange sliced strawberries over whipped cream.
4. Roll up cake again, without the towel. Cover and refrigerate for at least 1 hour before serving.

Enjoy!