Ingredients:
For the sponge cake:
- 4 large eggs (room temperature)
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 100 g (2/3 cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2–3 tbsp sliced almonds
For the filling:
- 250 ml (1 cup) heavy cream (chilled)
- 250 g (1 cup) mascarpone cheese or cream cheese
- 50 g (1/4 cup) powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 200–250 g (1–1.5 cups) fresh strawberries, chopped
Instructions:
1. Prepare the sponge cake:
- Preheat oven to 180°C (350°F).
- Line a large baking tray with parchment paper and lightly grease.
- In a bowl, beat eggs, sugar, and vanilla until pale and fluffy (about 5–7 minutes).
- Gently fold in the flour, baking powder, and salt until just combined.
- Spread batter evenly on the tray, sprinkle sliced almonds on top, and bake for 10–12 minutes until lightly golden and springy.
2. Roll the sponge:
- While still warm, flip the cake onto another parchment sheet or clean towel, almond-side down.
- Gently peel off the original parchment paper.
- While warm, roll the cake (with the help of the new paper or towel) and let it cool completely.
3. Prepare the filling:
- Whip the cold cream until stiff peaks form.
- In another bowl, beat mascarpone/cream cheese with powdered sugar and vanilla.
- Gently fold the whipped cream into the cheese mixture.
- Fold in the chopped strawberries.
4. Assemble the roll:
- Unroll the cooled sponge.
- Spread the filling evenly, then roll it back up gently.
- Chill for at least 1–2 hours before slicing.