Directions:
Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a large mixing bowl, beat the eggs, sugar, and vanilla extract until fluffy (about 5 minutes).
Sift the flour, baking powder, and salt and gradually fold into the egg mixture.
Spread the batter evenly into the prepared pan and bake for 10-12 minutes until golden brown.
Dust a clean kitchen towel with powdered sugar, turn the cake out onto the towel, peel off the paper and roll up the cake with the towel. Leave to cool on a wire rack.
For the filling, beat the cream, icing sugar and vanilla extract until stiff.
Carefully unroll the cake, spread the cream on top, sprinkle the diced strawberries on top and roll up again. Chill before serving.
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