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1️⃣ Prepare the sponge cake
Preheat your oven to 180°C (gas mark 6). In a large bowl, whisk the eggs and sugar until the mixture triples in volume and becomes frothy. Add the vanilla.
Gently fold in the sifted flour and salt with a spatula to maintain the lightness of the batter.
Pour the batter onto a baking sheet lined with parchment paper and spread it evenly. Bake for 10 minutes, until the sponge cake is lightly golden.
Remove from the oven, place a clean, damp cloth over the sponge cake, then immediately turn it over. Carefully peel off the parchment paper and roll the sponge cake up with the cloth. Let cool.
2️⃣ Prepare the mascarpone whipped cream
In a very cold bowl, whip the single cream, mascarpone, and icing sugar until stiff peaks form.
💡 Tip: Place the bowl and whisks in the freezer 10 minutes before whipping the cream; it will thicken better! 3️⃣ Fill and roll the cake
Carefully unroll the cooled sponge cake. First, spread a thin layer of strawberry jam on top, then spread the mascarpone whipped cream evenly over the top.
Roll the cake tightly again. Place it in the refrigerator for 1 hour to set.
4️⃣ The finishing touch!
Before serving, sprinkle with icing sugar and decorate with a few fresh strawberries.
💡 Tips for a perfect roll:
✅ Don't let the sponge cake cool flat! It may break when rolled.
✅ For an even more indulgent touch, add pieces of fresh strawberries inside.
✅ Roll gently but firmly to create beautiful swirls when cutting.
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