Start by preparing your pan for the cake. Butter a 10x15 inch jelly roll pan and then line with parchment paper and then butter the the parchment paper. Preheat oven to 375°F
In a small bowl whisk together flour, salt, and baking powder. Set this aside.
Separate eggs into whites and yolks. Place the yolks in large mixing bowl and egg whites in medium sized bowl.
With electric mixer on medium speed, whisk together egg yolks for 3-5 minutes until foamy and pale in color. Slowly add in ½ cup of the sugar and continue mixing on medium-high speed until sugar is all mixed in and egg yolks are light in color and fluffy. Wipe the sides of bowl with spatula.
Take flour mixture and add into egg yolks and give quick mix, just to fully combine flour.
With completely clean beaters, beat the egg whites until soft peaks form then add remaining ¼ cup sugar and continue beating for a couple minutes until stiff peaks form.
Once egg whites are prepared, with silicone spatula add in a spoonful into egg yolk mixture and fold in carefully. Continue to slowly fold in spatula-full of egg white into egg yolk mixture until everything is combined. Then batter is ready.
Pour batter into prepared, greased pan and spread evenly in pan. Place in oven and bake for 12-15 minutes or until lightly golden brown and when a fork or toothpick poked in it comes out clean.
Lay out some clean kitchen towel or paper towels (larger than the cake) and dust with powdered sugar. Remove cake from oven and allow to sit for a few minutes before removing from pan using the parchment paper to hold. Flip the cake over on the powder sugar dusted towel.
Remove the parchment paper off the cake and then slowly roll the cake in the kitchen towel. Allow it to cool completely in refrigerator, so it cools in the shape of a roll.
While cake cools, make the whipped cream. In a mixing bowl, add in the heavy cream, sugar and vanilla extract. Mix with electric mixer on medium speed for a few minutes until peaks start to form. To avoid over mixing, stop mixing when you see stiff peaks.
In another bowl, add in diced strawberries and sprinkle a teaspoon of sugar on top. Mix together until juices form and it becomes slightly jammy.
Once cake is cooled, around 20 minutes, remove from fridge and unroll. It will be slightly curled, this will help it to roll back up without breaking or cracking.
Spread most of the whipped cream (leaving some for topping) on inside of cake and the strawberries evenly over cake. Roll up as tight as you can. Top with rest of the whipped cream and a few strawberry slices. Optionally, dust with powdered sugar.
Serve immediately or store in refrigerator until ready to serve.
Enjoy!
