Ingredients

Use a 33 cm x 19 cm (13 inch x 9 inch) pan

For the cake

70 g (½ cup) All purpose flour

1 tbsp Corn starch

2 Eggs

60 g (5 tbsp) Sugar

1 tsp Baking powder

1 tsp Vanilla extract

Pinch of salt

For the filling

200 g (¾ cup) Heavy cream, whipped

1 tbsp Sugar

1 tsp Vanilla

Fresh strawberries

Method

For the cake

In a bowl, beat together the eggs, sugar and vanilla extract until the mixture doubles in volume and becomes pale.

Add the sifted dry ingredients, and mix until just combined. Do not over-mix.

Pour the batter onto a baking sheet, greased and lined with parchment paper.

Bake in a preheated oven at 180 °C (360 °F) for 10 - 12 minutes. Do not over-bake.

Allow to cool for five minutes, and then release the cake from the parchment paper and roll it.

For the filling

Whip heavy cream with sugar and vanilla until stiff peaks.

Tips

This cake is extremely thin so can go from perfectly baked to over-baked within one minute. If your cake is over baked it will not roll. Every oven is different, so I suggest checking your cake at the 8 minute mark.

I baked mine for exactly 10 minutes, but yours may be ready before mine or it may take 1 or 2 minutes longer to bake.

This is also a refrigerated cake. After it's filled, wrap the cake in plastic wrap and refrigerate it for at least 2 - 3 hours. The sponge cake will absorb moisture from the whipped cream and become even softer.

The amounts of ingredients I list give enough for a 33 cm x 19 cm (13 inch x 9 inch) pan. If your cake pan is larger than this, you may want to adjust the recipe to match your tin size.