1. **Preheat the Oven and Prepare the Pan:**
– Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan or a baking sheet with parchment paper, leaving some overhang for easy removal.
2. **Prepare the Sponge Cake Batter:**
– In a large mixing bowl, beat the egg yolks and 1/2 cup of granulated sugar until thick, pale, and creamy. This should take about 3-4 minutes. Add the vanilla extract and vegetable oil, and beat until combined.
– In a separate bowl, sift together the flour, cornstarch, salt, and baking powder.
– Gently fold the dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix to keep the batter light and airy.
– In another clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
– Gently fold the beaten egg whites into the cake batter in three additions, being careful not to deflate the mixture.
3. **Bake the Sponge Cake:**
– Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
– Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when gently pressed.
4. **Roll the Cake:**
– While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
– As soon as the cake is done, carefully invert it onto the prepared towel and peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel. Let it cool completely on a wire rack.
5. **Make the Strawberry Cream Filling:**
– In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
– Gently fold in the chopped strawberries.
6. **Assemble the Roll Cake:**
– Once the cake has cooled, carefully unroll it. Spread the strawberry cream filling evenly over the surface, leaving a 1/2-inch border around the edges.
– Gently roll the cake back up without the towel, making sure to keep it tight but not too tight that the filling spills out.
7. **Chill and Serve:**
– Wrap the roll cake in plastic wrap and refrigerate for at least 1 hour to set.
– Before serving, dust the top with powdered sugar and garnish with fresh strawberries and mint leaves, if desired. Slice and serve chilled.
### Tips:
– **Rolling the Cake:** Rolling the cake while it’s still warm with a towel helps it maintain its shape and prevents cracking when filled.
– **Strawberry Variations:** You can use other berries like raspberries or blueberries for the filling or a combination of mixed berries for a different flavor profile.
– **Stabilizing the Whipped Cream:** If you want a firmer filling that holds up longer, you can stabilize the whipped cream by adding a teaspoon of gelatin dissolved in a tablespoon of water before whipping.
Enjoy your **Strawberry Cream Roll Cake**—a light, refreshing, and elegant dessert that’s sure to be a hit!
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