With a stand mixer fitted with a whisk attachment, whisk the eggs, maple syrup and water on a high speed for 5 minutes until the mixture is fluffy.

Sift the einkorn flour, baking powder and salt into the egg mixture. Fold the dry ingredients into the egg mixture gently using a spatula.

Pour the cake mixture into a (34.6 x 24.1 x 5.7 cm) rectangular cake pan that is lined with parchment paper. Bake at 375°F (190°C) for 10 to 12 minutes. Let the cake cool completely then remove it from the parchment paper.

For the filling, whisk the cream, maple sugar and vanilla extract on high speed until stiff peaks form.

After the cake has cooled completely, spread the strawberry jam then spread the cream, add the chopped strawberries if you desire and roll the cake into a log from the short side. Decorate the cake with cream and whole strawberries.