👩🍳 Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet (approx. 12×16 inch) with parchment paper.
- Make the sponge:
- Beat eggs, sugar, vanilla, and salt until thick and pale (about 5–7 minutes with an electric mixer).
- Gently fold in the flour until just combined.
- Bake:
- Pour batter onto the prepared sheet and spread evenly.
- Bake for 10–12 minutes until golden and springy.
- Roll the cake:
- Dust a clean kitchen towel with powdered sugar.
- Turn the warm cake out onto the towel, peel off parchment paper, and gently roll it up with the towel inside.
- Let it cool completely rolled.
- Make the filling:
- Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold in the strawberries.
- Assemble:
- Unroll the cooled cake, spread the cream and strawberry filling evenly, then re-roll (without the towel).
- Chill for 1 hour before slicing. Dust with more powdered sugar before serving.
🇭🇺 Serving tip:
Serve with a side of coffee or tea for a classic Hungarian-style afternoon treat.
Would you like a chocolate version or a seasonal fruit variation next?
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