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1
For the strawberry sauce:
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Using a food processor, blend the strawberries and water until smooth. If you want a chunky sauce, simply slice the strawberries into smaller pieces and skip the blending.
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3
In a saucepan over medium heat, add strawberry puree (or pieces), sugar and cornflour, and stir constantly until mixture thickens and comes to a boil. Allow to boil for 1 minute, stirring constantly, then remove from the heat. Transfer to a small bowl and allow to cool completely.
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4
For the cake:
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5
Preheat oven to 180u00b0C (350u00b0F or Gas 4). Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
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Using a handheld or stand mixer, beat egg yolks on high speed until thick and frothy. Gradually beat in the sugar, vanilla, and yogurt. Add flour and baking powder, and mix well.
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In a separate bowl, beat egg whites and salt until stiff peaks form. Gently fold into the batter.
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Pour the batter into the prepared pan, and spread out evenly. Bake for 8-10 minutes or until cake pulls away from the sides, and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes.
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Invert the cake onto a tea towel dusted with a generous amount of icing or powdered sugar. Gently peel off the parchment paper, dust the cake with more icing sugar, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
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10
For the filling:
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Using a handheld or stand mixer, whip heavy cream until it starts to thicken. Add icing sugar and vanilla and whip to stiff peaks.
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Unroll the cake, and spread the strawberry sauce evenly over the cake. Repeat with the whipped cream. (Dollop the cream on top and very gently spread over the jam, trying not to mix the two together.) Re-roll without the tea towel. Cover and chill for at least 1 hour. Dust with icing or powdered sugar, or garnish with strawberries, then slice and serve.
