🥚 Step 1: Prepare the sponge batter
Preheat oven to 180°C (350°F).
In a large bowl:
- Beat eggs and sugar together for 5–7 minutes until pale, thick, and fluffy (this is key for a soft sponge).
Gently fold in:
- Flour (sifted)
- Vanilla, milk, and oil
⚠️ Fold gently to keep the air in the batter.
🔥 Step 2: Bake the cake
- Line a rectangular baking tray with parchment paper
- Pour batter evenly and spread gently
Bake for 10–12 minutes until lightly golden.
🧻 Step 3: Roll while warm
- Turn the cake onto a clean towel
- Remove parchment paper
- Roll the cake (with towel) while still warm
Let it cool completely in this shape (prevents cracking).
🍓 Step 4: Prepare the cream
In a bowl:
- Whip heavy cream until soft peaks
- Add yogurt, powdered sugar, and vanilla
- Mix until smooth and creamy
🍰 Step 5: Assemble
- Carefully unroll the cooled cake
- Spread the yogurt cream evenly
- Add sliced strawberries
Roll it back gently but tightly.
❄️ Step 6: Chill
Wrap and refrigerate for at least 1–2 hours to set.
🍓 Step 7: Serve
- Dust with powdered sugar
- Slice and enjoy that beautiful swirl 😍
💡 Pro Tips
- Don’t overbake — it keeps the cake soft and flexible
- Rolling while warm is the secret to no cracks
- Use cold cream for better whipping
- Add strawberry jam layer for extra flavor 🍓
😍 Why This Recipe Works
- Light and airy sponge
- Creamy yet slightly tangy yogurt filling
- Fresh fruity flavor that’s not too heavy
