Preheat your oven to 400°F (200°C) and generously grease a 9x13 inch baking pan, lining the bottom with parchment paper. Beat together the eggs and granulated sugar until light and fluffy. Sift in the flour, cocoa powder, and salt, then fold gently. Pour the batter into the pan and bake for 10 minutes.

Prepare your sugared parchment by sprinkling granulated sugar over it. This helps prevent sticking.

Invert the baked cake onto the sugared parchment, peel off the original parchment, and drizzle simple syrup over the cake. Roll the cake tightly using the parchment and let it cool.

To make the ermine frosting, combine sugar and flour in a saucepan, whisking constantly. Gradually add milk, continue to stir until thickened, then cool. Beat butter and mix in the cooled flour mixture, vanilla extract, and salt.

For the quick strawberry jam, combine diced strawberries, sugar, and lemon juice in a saucepan and cook until thick. Allow to cool completely.

Unroll the cooled cake and spread strawberry jam and ermine frosting. Roll back up and chill in the fridge.

Melt chocolate wafers in a microwave and coat the chilled Swiss roll. Optionally drizzle with more chocolate and top with freeze-dried strawberries. Slice and serve.