Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.

Step 2: Make the Batter

1. Beat the eggs and sugar for 6–8 minutes until thick and pale.
2. Mix in the vanilla.
3. Sift together the flour, baking powder, and salt.
4. Fold the dry ingredients into the egg mixture.
5. Stir the milk into the melted butter, then gently fold into the batter.

Step 3: Bake

1. Spread the batter evenly in the prepared pan.
2. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

Step 4: Roll While Warm

1. Dust a clean kitchen towel with powdered sugar.
2. Turn the hot cake onto the towel and peel off the parchment paper.
3. Roll the cake up with the towel from the short end.
4. Let it cool completely.

Step 5: Make the Cheesecake Filling

1. Beat the softened cream cheese until smooth.
2. Add the powdered sugar and vanilla.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 6: Fill the Cake

1. Carefully unroll the cooled cake.
2. Spread an even layer of strawberry jam.
3. Spread the cheesecake filling over the jam.
4. Sprinkle the diced strawberries evenly across the filling.

Step 7: Roll Again

1. Gently roll the cake back up without the towel.
2. Wrap tightly in plastic wrap.
3. Refrigerate for 2 hours to set.

Step 8: Decorate

1. Spread or pipe whipped cream over the top.
2. Garnish with fresh strawberries.
3. Dust lightly with powdered sugar before serving.

Tips

• Use room-temperature cream cheese for the smoothest filling.
• Chill the roll well before slicing for clean, even pieces.
• Pat the strawberries dry before adding them to prevent excess moisture.
• For extra flavor, brush the sponge with a little strawberry syrup before filling.

Prep Time: 30 minutes
Bake Time: 12 minutes
Chill Time: 2 hours
Total Time: About 2 hours 45 minutes
Yield: 10–12 slices