Components:

1. 3/4 cup granulated sugar and 4 eggs
2. One teaspoon of vanilla extract
3. One cup of all-purpose flour
4. One teaspoon of baking powder
5. One-fourth teaspoon of salt
6. 1/4 cup of sugar powder
7. One cup of whipped cream
8. One cup of strawberries, cut into slices

Directions:

• Turn the oven on to 375°F, or 190°C. Use parchment paper to line a jelly roll pan that is 10 by 15 inches.
• Beat the eggs, vanilla extract, and granulated sugar in a big bowl until they are light and frothy.
• Sift the flour, baking powder, and salt in a separate basin. Mix the egg mixture well with the dry ingredients by gently folding them in.
• Evenly pour the batter into the pan that has been prepared.
• Bake for 10 to 12 minutes, or until a light touch causes the cake to bounce back.
• Dust the cake with powdered sugar while it’s still warm. Place the cake upside down on a fresh kitchen towel. Using the towel, carefully roll the cake from short end to short end. Allow it to cool fully.
• Unroll the cake after it has cooled and evenly cover the top with whipped cream. Place sliced strawberries on top.
• Without using the towel, carefully roll the cake back up. Refrigerate for a minimum of one hour.
• Cut into slices and serve.