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Preheat oven to 325 Degrees Fahrenheit
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Line 2 sheet pans with parchment paper or silicone mats
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In a mixer, mix the egg yolks and sugar until pale in color and mixture becomes thicker. About 3-4 minutes
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Meanwhile, whip the egg whites until stiff peaks form
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Using a spatula, fold in the whipped egg whites into the egg yolk mixture in 3 installments. Make sure you do not deflate the egg whites
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Fold in the flour, one tablespoon at a time until combined
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Place 3/4 of the mixture into one sheet pan. Spread it out into an even thin layer
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Place the other 1/4 of the mixture into the second sheet pan (this will be the bottom of the cake). Spread this mixture until it covers about the size of the bottom of the cake
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Bake for 8-10 minutes or until cooked. Do not overcook
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Remove from oven and place a clean kitchen towel on top until the cake cools. This will allow the cake to sweat making it easy to roll
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When cake is completely cool. Spread the strawberry jam on the first sheet pan (not on the second one). Carefully roll it tightly into a log
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Wrap the roll with plastic paper and refrigerate for a couple of hours (for easy cutting)