8 Serves
67 Mins
Preheat your oven and line a baking sheet with parchment paper. Using an electric mixer, whisk the eggs and sugar until thick and pale.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
93 mg / 4,700 mgSodium
44 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
8 g / 20 gCholesterol
126 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Gently fold in the flour and vanilla extract. Spread the batter evenly onto the prepared baking sheet and bake until golden and springy.
While the cake is still warm, roll it up in a clean kitchen towel and let it cool completely to set the shape.
Whip the heavy cream with sugar and vanilla until stiff peaks form. Unroll the cooled cake, spread with the cream, and scatter fresh strawberries over the top.
Roll the cake back up tightly, trim the edges for a clean look, and serve chilled.
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