Preheat the oven to 200ºC (400ºF). Grease and flour a 23 x 33 centimeters baking pan.
Using an electric mixer, beat the egg whites until soft peaks form. Add the yolks, one at a time, until well beaten. Add the flour, sugar, vanilla extract, salt, and mix until incorporated. Pour the mixture into the pan and make sure to spread it evenly with a spatula.
Bake for 12 to 15 minutes or until the cake is golden and fluffy. Let it cool for one minute. Use a knife to separate all the edges and remove the cake onto a clean surface. Place a piece of parchment paper, slightly larger than the cake, underneath. Allow the cake to finish cooling this way.
For the filling: Whip the cream, cream cheese, milk, vanilla extract, sugar, and lemon juice. Set aside in the freezer.
Unroll the cake, remove the paper, and spread the strawberry jam over the entire surface with a spatula. Then spread the cream mixture and carefully roll the cake. Freeze for 30 minutes before serving. Dust with powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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