This delicate sponge cake gets its structure from whipped eggs and sugar beaten into a thick, pale ribbon, then folded with flour into a light, airy batter that bakes up in minutes. Rolling it while still warm — right inside a sugared kitchen towel — trains the sponge into its signature spiral shape and keeps it from cracking once filled. Inside, sweet strawberry jam and clouds of whipped cream create that classic contrast of fruity and rich in every slice. A dusting of powdered sugar just before serving gives it that bakery-case finish, and the cool, creamy filling against the tender crumb is what makes this one worth the effort. It's a naturally solid pick for a vegetarian table, whether you're serving it for a holiday spread or just want a showstopper dessert that slices into neat, pretty spirals. Keep leftovers chilled, tightly wrapped, and you've got an easy make-ahead treat on hand.
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Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the short ends, and lightly grease the parchment.
Whisk together the flour, baking powder, and salt in a small bowl and set aside.
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