Preheat your oven to 350°F (175°C). While it’s warming up, line a rimmed baking sheet, approximately 10×15 inches, with parchment paper, ensuring the paper hangs over the edges for easy removal later.

In a large mixing bowl, beat 4 large eggs and ½ cup granulated sugar on high speed until thick, pale, and fluffy, roughly 5 to 7 minutes.

Gently sift in ⅔ cup cake flour to the egg mixture. Using a spatula, carefully fold the flour in.

Spread the batter evenly into the prepared baking sheet and bake for about 10 to 12 minutes.

As soon as it’s out of the oven, carefully flip the sponge cake onto a clean kitchen towel sprinkled with powdered sugar and roll it up with the towel inside.

In a chilled mixing bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and optionally, 1 teaspoon of vanilla extract. Whip until stiff peaks form.

In a separate bowl, sprinkle 1 cup of finely chopped fresh strawberries with 1 tablespoon of granulated sugar and let sit for about 10 minutes.

Once the sponge is fully cooled, gently unroll it from the towel, spread an even layer of whipped cream, and sprinkle the marinated strawberries.

Carefully roll the sponge cake back up tightly and chill in the refrigerator for at least 1 hour.

When ready to serve, unwrap and slice the Strawberry Cream Sponge Cake Roll cleanly with a sharp knife.