Strawberry & Cream Swiss Roll

recipe

• Step 1
  Preheat the oven to 350°F. Using a fine-mesh sieve, sift the flour together with the baking powder & a pinch of salt.
• Step 2
  In 2 bowls, separate the egg whites from the yolks.
• Step 3
  Add a pinch of salt to the egg whites. Use a hand mixer to beat the whites until they form stiff peaks.
• Step 4
  Add the granulated sugar to the egg whites & beat again.
• Step 5
  Lower the mixer speed. Drop in the egg yolks, beating between each addition.
• Step 6
  Gently fold the flour mixture into the eggs, using a rubber spatula.
• Step 7
  Pour the batter onto a parchment-lined baking pan (or jelly roll pan). Bake for 10-12 min at 350°F.
• Step 8
  Chill a metal mixing bowl in the freezer.
• Step 9
  Wash, trim & quarter the strawberries.
• Step 10
  In the chilled mixing bowl, combine the heavy cream, mascarpone & powdered sugar.
• Step 11
  Beat the sugar-cream mixture until it forms soft peaks & refrigerate.
• Step 12
  Remove the cake from the oven. Flip it over onto a clean damp kitchen towel. Remove the parchment paper. Carefully flip the cake over again.
• Step 13
  Evenly spread the cream over the cake. Arrange the strawberries over the cream.
• Step 14
  Use the kitchen towel to tightly roll up the cake.
• Step 15
  Garnish the top of the cake with more strawberries (optional). Slice & enjoy!