Step-by-Step Instructions
Step 1: Bake the Sponge Cake
- Preheat oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment and lightly spray or butter it.
- In a large mixing bowl, beat the eggs for 4–5 minutes until pale and thickened. Gradually add sugar and vanilla, beating another minute.
- In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the egg mixture.
- Mix milk and melted butter in a small bowl. Add to the batter last, folding carefully until smooth.
- Pour batter evenly into prepared pan and bake for 10–12 minutes — until the top springs back when touched.
Step 2: Roll the Cake While Warm
- While the cake is hot, dust a clean kitchen towel with powdered sugar.
- Carefully turn the cake out onto the towel. Peel off parchment, then gently roll up the cake with the towel inside.
- Let it cool completely in rolled form — about 1 hour.
This sets the “memory” of the roll shape and prevents cracking.
Step 3: Make the Cheesecake Filling
- In a medium bowl, beat the cream cheese until smooth.
- Add powdered sugar, vanilla, and a pinch of salt.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture until light and fluffy.
- Fold in chopped strawberries last. Chill if needed to firm up slightly.
Step 4: Assemble the Roll
- Carefully unroll the cooled cake.
- Spread cheesecake filling evenly over the surface, leaving a ½-inch border around the edges.
- Gently roll the cake back up, this time without the towel, into a tight log.
- Wrap in plastic wrap and refrigerate for at least 2 hours (or overnight for best results).
