Unleash the Irresistible Magic of the Strawberry Cream Roll

Preheat the oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

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.

Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.

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.

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.

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.

Before serving, dust cake with confectioners’ sugar or top with additional whipped cream.