- 2/3 cup all-purpose flour
- 1 t baking powder
- 1/4 t salt
- 1/2 cup sugar
- 3 eggs + 2 more egg whites
- 1 t vanilla
- 2 T powdered sugar, for the towel when wrapping the cake
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 t vanilla or 1/2 a vanilla bean
- 1 cup diced strawberries + more for topping
- Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
- In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
- Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
- Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
- While the cake is baking sprinkle a clean dish towel with powdered sugar.
- Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
- Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
- Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
- Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).