First thing first preheat the oven at 180°c for a minimum of 30 minutes. Now add the eggs and sugar and start whisking it by a electric hand mixer or stand mixer on a high speed for 6-8 minutes. You had to make it a very thick mixture otherwise you will not get a desired swiss cake it will be fluffier only by beating the eggs and sugar until it becomes very thick. Now swift the flour in the mixture with salt and fold it very gently with a steel thin edged spatula.

It's very important to fold with a thin edged spatula otherwise the air will knockout which we make by blending it. It should remain bubbly till the very end. Grease and line a baking tray of 12×14 or little small with a butter paper or parchment paper and spread the mixture evenly make sure your batter reach till the end and corners to get a perfect rectangular swiiss cake. Bake it at 180°c for 10 mins it bakes very fast don't overbake otherwise it will burn from the bottom.

And it will not remain soft. Once done take it out from the oven and gently start to roll it from the edges and roll it like a log but very gently else it will break by this it will get a shape and will not break after folding with the filling when cool down. Now unfold it and let it cool down completely. In the mean while thinly slice the strawberries and whip the cream in until soft peaks are formed. Once cool down remove the butter/ parchment paper but firstly run a knife.

Between cake and butter paper to ensure its not stick to it. Once done with that arrange thinly sliced strawberries over the cake and now add a layer of whipped cream on top of it and spread it evenly all over. Now gently start rolling the cake it will be quite easy this time as we have already folded it when hot and the marks are formed but do it very patiently and gently. Don't add too much filling or the strawberries else it will break the cake while folding.