Cake Roll with Strawberry Jam

This Dairy-free Cake Roll with Strawberry Jam is the perfect way to celebrate summer!

- Preheat the oven to 350F.
- Line a quarter sheet pan (9x13-inches) with parchment paper.
- In large bowl, add eggs and sugar and whip with a mixer for about 5 minutes or until the eggs are tripled in volume and are a light pale color.
- Carefully fold flour into eggs trying not to deflate the eggs too much. Mix just until the flour disappears.
- Spread the batter onto the prepared sheet pan.
- Bake for 20-22 minutes or until the cake has risen and is springy to the touch.
- Cover with a clean kitchen towel and immediately roll cake into a log with towel rolling inside the cake. Start rolling from the short side.
- Let the cake roll cool for about 10 minutes.
- Unroll the cake, remove the towel. Spread the Strawberry Jam over the cake and roll again.
- Dust with confectioner’s sugar and decorate with fresh diced strawberries.

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