Ingredients

• 3 eggs
• 1 cup white sugar
• 0.33 cups hot water
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 0.25 cups confectioners' sugar for dusting , Optional
• 1 teaspoon unflavored gelatin
• 0.25 cups cold water
• 1 cup heavy cream , chilled
• 1 cup fresh strawberries
• 1 tablespoon white sugar
• 2 tablespoons confectioners' sugar , Optional

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
2. 2 Beat eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into the prepared pan.
3. 3 Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
4. 4 Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn cake out on the towel. Peel off the paper or foil. Cut crusty edges with kitchen shears or a sharp paring knife. Roll cake up in the towel, and leave it to cool.
5. 5 In a microwave-safe bowl, sprinkle gelatin over the cold water and set aside. Wash and hull strawberries; if they're large, you may halve or chop them. Melt gelatin in the microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
6. 6 Whip cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll cake, spread with strawberry cream, and roll up again. Chill cake for at least 1 hour.
7. 7 Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

Nutrition per serving