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1
Preheat the oven to 400 degrees F. Line the bottom of a 16 x 11-inch jellyroll pan with parchment. Grease the parchment and the sides of the pan.
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2
Beat the eggs and the egg white until light and fluffy.
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3
Mix the flour with the baking powder and the salt and sift into the eggs. Fold it into the eggs lightly but thoroughly until no more flour pockets remain.
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4
Pour the dough into the jellyroll pan and smoothen it with a spatula.
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5
Bake in the preheated oven for 10 minutes, or until golden and springy to the touch.
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6
Lift the parchment with the sponge cake onto the kitchen counter or a baking sheet and cover immediately with a clean dry kitchen towel. Let cool.
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7
Lightly toast the pistachios. Cool, then chop and set aside.
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8
Beat the ricotta with the vanilla extract and the confectioner's sugar until smooth and creamy.
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9
Wash, hull and slice the strawberries.
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10
Flip the parchment with the sponge cake over and place it on a large baking sheet lined with the kitchen towel or with parchment. Carefully remove the parchment from the baking of the sponge cake.
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11
Spread the ricotta evenly over the sponge cake, leaving about 1/2 inch uncovered on the long sides. Spread the sliced strawberries on top and sprinkle with the pistachios.
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12
Using the towel as a lifter, roll up the cake from the long side. Place the roulade with the seam-side down on a serving platter. If you are making this just en famille, and not for fancy presentation, or if you don't. have a platter long enough, cut it in half to fit, (that's what I did). Chill for 1 hour. Dust with confectioner's sugar before serving.
