Ingredients for a SWISS ROLL AT HOME
To make the cake:
5 eggs
1 gram salt 120 g sugar
100 g flour
2 teaspoons baking powder
50 grams of oil
50 g milk
1 teaspoon vanilla extract
To make the filling:
1 cup whipped cream
two tablespoons sugar
1 cup strawberries, sliced

Preparation

1. Preheat the oven to 170°C and grease and line a rectangular baking tray.
2. Separate the yolks from the whites, sift the flour with the baking powder, and beat the whites three times with 70 g of sugar. Reserve.
3. In a separate bowl, whisk together the egg yolks, 1 gram of salt, 50 g of sugar, and 1/2 teaspoon vanilla extract until smooth and quadrupled in volume.
4. Using an encircling motion, combine the yolks and whites.
5. Stir in the sifted flour until no dust remains.
6. Combine the oil, milk, and a small amount of the cake mix in a separate container.
7. Mix well and place in the basin with the rest of the dough. Mix until completely smooth.
8. Fill in the mold you prepared, aiming for the same height. Smooth the surface well and tap the mold from top to bottom on the table to remove bubbles. 30 minutes in the oven.
9. When finished, quickly remove the paper to avoid creases. Trim the edges and make three shallow cuts on one of the short sides and a diagonal cut on the other.
10. Whisk together the cream and two tablespoons of sugar until thick. Apply a thin coating of cream. Finish with the strawberries.
    11 Carefully roll up. Allow for one hour of refrigeration before departing. Decorate to your liking.