Strawberry roll cake

Difficulty: easy

Preparation time: 30 min

Cooking time: 20 min

Separate 4 egg yolks from 4 egg whites. Whip the egg whites with 70 g of sugar, adding it gradually, until stiff peaks form.
In another bowl, whip the yolks with the remaining whole egg and the rest of the sugar. Add sifted flour and baking powder, salt, and vanilla.
Fold in the whipped egg whites little by little using a spatula, with gentle movements from bottom to top.

Pour the batter into a baking tray lined with parchment paper (mine was 39.7 × 27 × 2.4 cm) and bake for 20 minutes in a static oven at 180°C.

Remove from the oven, flip onto a clean kitchen towel, and roll it up. Let it cool completely.
Unroll, fill with strawberry spread, and roll again.

Decorate with dollops of whipped cream and small cookies.