Strawberry sponge cake roll

Ingredients:

• 3/4 cup cake flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 5 large eggs, separate the whites from the yolks
• 0.5 cup granulated sugar
• 1 tsp vanilla extract + 1/4 tsp
• 2 tbsp powdered sugar + 1/4 tbsp
• 2 cups heavy cream
• 1.5 cups strawberry jam
• Sprigs of fresh mint, for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 10x15-inch baking pan with cooking spray and line with parchment paper; spray the parchment paper.
2. In a medium bowl, combine cake flour, baking powder, and 1/4 teaspoon salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar until light and fluffy. Stir in 1 teaspoon vanilla extract. Using a silicone spatula, fold in the flour mixture until fully incorporated.
3. Beat the egg whites in a large bowl with a mixer on medium speed until stiff peaks form, about 3 minutes. Gently fold the egg whites into the batter.
4. Pour the batter onto the prepared baking sheet and spread it evenly with a spatula, covering the parchment paper. Bake until the cake springs back when lightly pressed, about 10 minutes.
5. Sprinkle a clean kitchen towel with 2 tablespoons of powdered sugar, place the cake on the towel, and roll it up into a log. Let cool.
6. In a bowl, combine the cream, 1/4 cup powdered sugar, the remaining 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract and beat until stiff peaks form. Set aside.
7. Roll out the sponge cake and spread it completely with strawberry jam. Top with some whipped cream and roll it up. Transfer it seam-side down to a serving platter and garnish with the remaining whipped cream. Garnish the roll with mint sprigs.