Strawberry Dream Swiss Roll Recipe Summer Dessert Perfection

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
2. In a large bowl, whisk egg yolks and granulated sugar until pale and thickened. Add vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
4. In a clean, dry bowl, beat egg whites until stiff peaks form.
5. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix!
6. Spread the batter evenly in the prepared baking pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully; the sponge can dry out quickly.
7. Immediately invert the baked sponge cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper.
8. Starting from one short end, roll the cake up tightly in the towel. Let it cool completely in the rolled position. This is key to prevent cracking!
9. In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Gradually add heavy cream and vanilla extract, beating until light and fluffy.
10. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake. Arrange sliced strawberries over the filling.
11. Carefully roll the cake back up tightly, using the towel to help guide you.
12. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set.
13. Before serving, dust the strawberry swiss roll with powdered sugar. Slice with a serrated knife and serve.