A light and fluffy sponge cake rolled with sweet strawberry filling and whipped cream, perfect for spring and summer treats.

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Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs for 5 minutes until thick and pale. Gradually add sugar and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into the egg mixture. Stir in milk until combined.
Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back when touched.
Dust a clean kitchen towel with powdered sugar. Turn the hot cake onto the towel and carefully peel off the parchment. Roll the cake up in the towel, starting from the short end. Let it cool completely.
While the cake cools, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Unroll the cooled cake and spread with strawberry jam (if using), then a layer of whipped cream. Top with chopped strawberries.
Re-roll the cake gently without the towel. Chill for at least 1 hour before serving.
Dust with powdered sugar or garnish with extra strawberries before serving.