Strawberry Roll Cake

1. Stage

Preheat the oven to 375°F. In a large bowl, use a hand mixer to beat the eggs with the vanilla on high speed until the mixture is lemon-colored, about five minutes. Gradually add the sugar, beating until the sugar is dissolved. Editor’s Tip: Slowly add in the sugar 1/4 cup at a time to dissolve it properly in the egg mixture.

2. Stage

In a separate bowl, whisk together the flour, baking powder and salt. Gently fold the flour mixture into the egg mixture just until everything is combined. Editor's Tip: Do not over-fold or you’ll deflate the batter.

3. Stage

Line a 15x10x1-inch baking pan, or jelly-roll pan, with waxed paper or parchment; grease the paper. Pour the batter, and gently spread it evenly in the pan.

4. Stage

Bake the cake just until light brown, 10 to 12 minutes. Then, turn the cake out onto a tea towel dusted with confectioners’ sugar. Quickly, but gently, peel off the paper from the cake. Roll up the cake and the tea towel together to make the spiral shape, starting with a short side. Allow the cake to cool to room temperature. Editor's Tip: Yes, the cake and tea towel are rolled up together into the spiral, not separately. This is the most important step when learning how to make a cake roll. When the cake first comes out of the oven, it’s at its most elastic and pliable, so rolling it up with the tea towel trains the cake to take on the spiral shape.

5. Stage

Create the filling by whipping up the heavy whipping cream, sugar and vanilla until soft peaks form. Unroll the cake and tea towel, and spread the filling on the inside of the cake’s spiral to within 1/2 inch of the edges. Sprinkle the strawberries on top of the filling. Roll up the cake again into the spiral shape (without the tea towel), wrap the cake in storage wrap and chill it for two hours before serving. Just before serving, sprinkle the cake with confectioners' sugar, and garnish it with additional strawberries and whipped cream if desired.