Strawberry roll: fluffy and delicious!

INGREDIENTS
For the filling:
200 g (2 cups) strawberries, sliced
100 g (½ cup) sugar
5 ml (½ tsp) lemon juice

For the cake:
5 eggs, separated
a pinch of salt
100g (½ cup) sugar
5ml (½ tsp) vanilla extract
100 g (⅔ cup) all-purpose flour
15 ml (1 tbsp) vegetable oil
6 large strawberries, sliced

METHOD
1. Preheat the oven to 180°C/350°F.
2. For the filling mix berries with sugar and lemon juice in a small saucepan placed over medium heat. Cook the berries for 15 minutes, stirring occasionally. Transfer into a bowl, cover with plastic wrap, and let cool down completely.
3. Cover the baking sheet with some parchment paper and layer out individual strawberry slices, forming flowers all over the surface.
4. Using a mixer, beat egg whites with a pinch of salt until stiff peaks form.
5. In a separate bowl whisk egg yolks with sugar, vanilla, and vegetable oil until pale.
6. Pour egg yolks into the whites and mix with a spatula carefully.
7. Sift flour into the egg mixture and again fold it in with a spatula being very careful to save as much air as possible.
8. Pour the cake mixture on top of the berries and spread it out into an even layer with a spatula.
9. Bake for 10 minutes and let cool down.
10. Place the cake on the cutting board with the strawberries facing down. Cover the cake with strawberry jam and roll carefully as shown on the video. Wrap with parchment and let sit in the fridge for 30 minutes.
11. Serve dusted with powdered sugar.
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