Preheat your oven to 350 degrees Fahrenheit.

Use a paper towel to rub a thin layer of crisco over the bottom and sides of a (SIZE) sheet pan. Cut a piece of parchment paper into the shape of the pan, and lay it down on the bottom. Crisco the parchment paper again and dust with a little sprinkling of flour. Alternatively, you can use nonstick spray.

In a large bowl, combine the egg yolks and ¾ cup of caster sugar. Beat with an electric mixer until the mixture becomes pale and thick, about 3 to 5 minutes. Beat in the vanilla and salt.

In the bowl of a stand mixer (if possible, or with a hand mixer if not) beat the egg whites until soft peaks form. Add the remaining 2 tablespoons of caster sugar. Beat again until stiff peaks form.

Fold your yolk mixture into the egg whites with a rubber spatula or wooden spoon. Take care to mix the ingredients, as you don’t want to stir the egg whites too roughly or they will deflate.

Once the eggs are mixed together, sift the cake flour over the eggs and fold gently to combine.

Put the batter into the prepared pan and place it in the oven.

Bake the cake for 15 to 20 minutes, until a toothpick comes out clean when stuck into the middle of the cake.

In a saucepan with a heavy bottom, heat the strawberries and the granulated sugar over medium heat until the fruit releases its juices and the liquid begins to boil slightly. This should take about 7 or so minutes. Stir occasionally to keep the fruit from burning.

Once the strawberries are at a low boil, mix the water and cornstarch together in a small bowl. Pour the cornstarch slurry into the pot.

Continue stirring the strawberries over the heat until they form the consistency of slightly watery jam, about 4 minutes. Your fruit will thicken up in the fridge.

Once the desired consistency is reached, put the jam in the fridge for at least 30 minutes.

In the bowl of a stand mixer or with an electric hand mixer, add the cream, powdered sugar, and vanilla. Mix on high until a thick whipped cream is formed. This will take about 3-5 minutes.

Once cooled enough, remove the jam from the fridge and lightly fold it into the cream, reserving about ¼ of the jam. You can add 1-2 drops of red food coloring to make the whipped cream a brighter pink color if desired.

Split the strawberry cream in half. One half is for the filling. One half is for the topping. Store in the fridge until you are ready to use it.

Making sure that you roll your Swiss Roll correctly is very important. When you remove your Swiss Roll from the oven, let it rest for about 5 minutes, but NO LONGER. As soon as it is cool to touch, lay a dish towel (at least as large as your cake) out on the counter.

Turn your cake over to remove it from its baking tray. Peel the parchment paper from the bottom. Then, roll the cake up WITH the dish towel, so that the dish towel is between all of the layers of the cake, and the cake is not touching itself.

Rolling the cake up with the towel allows the cake to cool in the shape you want it to later take. This forms kind of a “muscle memory” in the cake, so that when you roll it with filling later, it will not crack. Allow the cake to cool completely.

Once the cake is completely cooled, unroll the cake. Spread the reserved strawberry jam across the bottom of the cake, then spread on the ¾ of the cream mixture you reserved for the interior.

Re-roll the cake without the dish towel. Then spread the remaining strawberry cream on top of the cake. Top with extra strawberries if desired. Serve and enjoy!