Strawberry Dream Swiss Roll My Scrumptious Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper.
2. In a large bowl, whisk egg yolks and granulated sugar until pale and thick. Add vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg yolk mixture until just combined.
5. In a clean, grease-free bowl, beat egg whites until stiff peaks form.
6. Gently fold one-third of the beaten egg whites into the yolk mixture, then carefully fold in the remaining egg whites.
7. Pour batter into the prepared baking sheet and spread evenly. Bake for 12-15 minutes.
8. Lay a clean kitchen towel on a work surface and dust it generously with powdered sugar.
9. Once the cake is baked, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
10. Starting from one short end, carefully roll the cake up tightly in the towel. Let cool completely in the towel (about 30 minutes).
11. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Gently unroll the cooled cake. Spread evenly with strawberry jam, then top with the whipped cream.
13. Carefully re-roll the cake without the towel.
14. Wrap the swiss roll in plastic wrap and chill for at least 30 minutes.
15. Dust the strawberry swiss roll with additional powdered sugar before slicing and serving.