5 pc. egg yolks 4 pc. egg whites ½ cup sugar (90 g.) 1/3 cup flour (40 g.) 2 Tbsp. & 2 tsp. butter, melted (40 g.)
Oil a 10x10x2 cake pan and line the inside with parchment paper.
Add half of the sugar to the egg yolks and whip until light and frothy. Whip up the egg whites to a soft peak. Add the other half of the sugar to the egg whites. Whip to a stiff peak. Fold the egg yolk mixture into the egg whites. Fold in the flour. Mix a small portion of the batter with the melted butter and fold in the butter. Pour the batter into the prepared pan and spread the batter evenly with a spatula. Bake in a 350 degree F for 10-12 minutes until nicely browned on the top. Turn the pan halfway during baking to ensure even baking. Remove from the pan once it comes out of the oven and place on a cooking rack. Allow to cool.
Filling: 1½ cup heavy whipping cream 3 Tbsp. sugar Mix the above ingredients and whip to a medium stiff peak.
To Roll: Place a parchment sheet on your work table and dust with granulated sugar. Invert the cake onto the paper and remove the bottom sheet. Spread a ¼ inch thick layer of whipped cream on the cake. Line the edge closest to you with fresh strawberries, trimmed. Using the parchment paper to assist you, lift the paper and roll starting from the edge closest to you. As you come near the end of the roll, remove any excess whipped cream with your spatula. Wrap with the paper that you used to roll the cake and refrigerate for 30 minutes. Cut ½ inch off the ends to expose the strawberries. Dust with powdered sugar, then cut and serve. Enjoy!