First line an 11 by 16 cookie sheet with parchment paper or buttered and floured waxed paper. Set aside. I am very generous with the buttering part to avoid any accidents with the batter.

Combine the sugar, one teaspoon of vanilla and the yolks in a bowl and beat until it changes to a lighter color. Mix the flour and the baking powder in a separated container. All this is in preparation for the assembly of the batter.

Beat the egg whites until they hold firm and form peaks. Now with a wire whisk add the egg yolk mixture and beat into the batter. Then using a rubber spatula place the flour-baking powder blend, in a folding manner. Go as fast as you can to avoid a grainy texture. Finally, fold in the melted butter.

Pour into the prepared pan smoothing the batter evenly so that it touches all sides.

Bake in a preheated 400 oven for 12 to 15 minutes, or until the batter begins to shrink from the sides of the pan. When done, cover with a wet kitchen towel.

Carefully invert the cookie sheet over a flat surface (the towel is under the cake) remove the pan and lift the parchment paper.

Slowly start rolling the sponge cake without pressing it. Let it cool for about 30 minutes rolled in the wet kitchen towel.

While the cake is cooling, whip the cream until it begins to hold shape, add the confectioner’s sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff. Keep refrigerated.

Once the cake is cooled unroll and spread it with some of the whipped cream and place the fruit as shown in the picture.

Roll up tightly with the help of the towel leaving the cake seam side down. With a spatula spread the rest of the whipped cream over the top and sides of the roll and garnish with the whole strawberries.