Strawberry Cheesecake Cake Roll

Ingredients

• 6 eggs
• 3 cups sugar (600 g), divided
• 2 tablespoons oil
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla
• 1 ½ cups flour (185 g)
• ¼ cup powdered sugar (40 g)
• 8 oz cream cheese (225 g), softened
• 1 tablespoon vanilla
• 2 cups strawberry (300 g), sliced

Preparation

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the 2½ cups (300 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.