Classic Swiss Roll

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper.

2. 2

   In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5-7 minutes.

3. 3

   Gently fold in the all-purpose flour and vanilla extract until just combined, being careful not to deflate the batter.

4. 4

   Pour the batter into the prepared pan, spreading it evenly with a spatula.

5. 5

   Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.

6. 6

   While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar.

7. 7

   Once the cake is done, immediately turn it out onto the prepared towel, peel off the parchment paper, and roll the cake up in the towel from the short end. Let it cool completely.

8. 8

   Once cooled, unroll the cake and spread the strawberry jam evenly over the surface.

9. 9

   Spread the whipped cream over the jam layer.

10. 10

    Carefully roll the cake back up, without the towel, and place it seam side down on a serving platter.

11. 11

    Chill the Swiss roll in the refrigerator for at least 30 minutes before slicing and serving.