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1
Preheat oven to 350 degrees.
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2
Butter a 10-by-15-inch jelly-roll pan, line it with wax paper cut to fit the width but extending a few inches at either end.
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3
Butter the paper.
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4
Sift together the flour, baking powder and salt and set aside.
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5
Beat eggs at high speed in an electric mixer until very thick and light, almost like softly whipped cream.
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6
Gradually beat in the granulated sugar, then fold in the flour mixture.
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7
Spread this batter in the prepared pan.
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8
Bake 20 minutes, until puffed and golden brown.
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9
Quickly run a knife around the edges of the pan.
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10
Dust a clean linen towel or sheet of heavy-duty foil with sifted confectioners' sugar and invert the cake, pan and all, on it.
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11
Lift off the pan, peel off the wax paper and spread the cake with the preserves.
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12
Roll up the cake from the narrow side, wrap in foil and set aside until completely cooled, at least two hours.
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13
Rinse and hull the strawberries.
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14
Reserve 8 to 10 of the most attractive ones for garnish and slice the rest.
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15
Whip the cream.
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16
When the cake has cooled, cut it into 12 to 14 slices.
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17
Line the bottom of a nine-inch springform pan with wax paper and arrange half the slices of cake in a single layer in the pan, forcing the slices in to fit and fill any gaps.
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18
Fold the sliced strawberries into half the whipped cream and spoon this into the pan, smoothing the top.
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19
Arrange the remaining jelly roll slices on the whipped cream.
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20
Refrigerate for two to three hours or until ready to serve (but preferably not overnight).
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21
Just before serving, remove the sides of the pan and frost the top and sides of the cake with the remaining whipped cream.
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22
Garnish with whole strawberries and serve.
