Let’s create this beautiful Strawberry Roll Cake! Careful technique during baking and rolling is key. First, prepare your pan and oven. Preheat oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper or waxed paper, ensuring the paper goes up the sides slightly. Grease the paper thoroughly; set aside.

Make the Sponge Cake: In a large bowl, combine the 4 room temperature eggs and 1 teaspoon vanilla extract. Beat with an electric mixer on high speed for 5 minutes. The mixture should become very thick, pale yellow (lemon-colored), and significantly increased in volume. When you lift the beaters, the batter falling back should form a ribbon that sits on the surface for a few seconds before dissolving.

While still beating on high, gradually add the 3/4 cup granulated sugar, about a tablespoon at a time, beating until the sugar is dissolved and the mixture is thick and glossy.

In a separate bowl, sift together the 3/4 cup cake flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Sifting aerates the dry ingredients.

Gently fold the sifted dry ingredients into the beaten egg mixture in two or three additions using a large rubber spatula. Fold just until no streaks of flour remain – be very careful not to deflate the air you incorporated into the eggs!

Pour the airy batter into the prepared pan. Gently spread it evenly to the corners using your offset or rubber spatula. The layer will be thin.

Bake immediately for 10 to 12 minutes, or until the cake is lightly browned, springs back when gently touched, and the edges just start to pull away from the sides of the pan. Do not overbake, as this will make it prone to cracking when rolled.

Roll and Cool: While the cake bakes, prepare your rolling surface. Lay a clean, lint-free kitchen towel flat and dust it generously and evenly with confectioners’ sugar.

As soon as the cake comes out of the oven, immediately invert the hot cake pan onto the prepared sugared towel. Carefully lift off the pan. Gently peel away the parchment or waxed paper from the bottom of the cake.

Working quickly while the cake is hot and pliable, start at one of the short sides (the 10-inch side) and carefully roll the cake up snugly along with the towel inside the roll.

Place the rolled cake (still in the towel) seam-side down on a wire rack. Let it cool completely in this rolled position, which usually takes about 1-2 hours. This step “trains” the cake to hold its rolled shape.

Make Filling & Assemble: Once the cake roll is completely cool, prepare the filling. In a chilled bowl, whip the 1 cup cold heavy whipping cream with the 1/4 cup sugar and 1/2 teaspoon vanilla extract until soft peaks form.

Carefully unroll the cooled cake on your work surface (it should hold its curve). Spread the whipped cream filling evenly over the inside surface of the cake, leaving about a 1/2-inch border clear around all edges to prevent oozing.

Sprinkle the 2 cups of chopped strawberries evenly over the whipped cream.

Carefully re-roll the cake up snugly, this time without the towel. Place the finished roll seam-side down on a serving platter or wrap gently in plastic wrap.

Chill the filled cake roll in the refrigerator for at least 2 hours to allow the filling to set and make slicing easier.

Serve: Just before serving, dust the top of the Strawberry Roll Cake generously with confectioners’ sugar. If desired, garnish with additional whole or sliced fresh strawberries and dollops of extra whipped cream. Slice with a sharp serrated knife using a gentle sawing motion.