(Sorry.. I couldn't take good photos this time because of Kenya power issue... When I bake again, I will add more photos!)

Preheat your oven at 180℃. Line your pan with waxed paper or cooking parchment paper.

Separate yolks and egg whites. Keep the egg whites in a fridge for a while.

Beat egg yolks with half quantity of sugar using hand whisk or hand mixer until it turns thick and lemon-colored. Add shifted flour and mix well.

[to make meringue] Beat egg whites in a clean bowl at low speed. Once bubbles become small, change to high speed and beat constantly about for 2 mins. Add sugar and continue beating until whites are glossy and stand in soft peaks.

Add the meringue to yolk mixture dividing into 3 times.

Bake at 180℃ for 10 to 15 mins until the color turns brown.

Let it cool after removing from the oven. After it becomes cool enough, carefully peel off the paper.

Meanwhile, whip whipping cream until it forms stiff peak.

Spread strawberry jam and cream on the cake. Lay strawberry in two or three lines onto the cream.

Gently roll the cake over using the waxed or parchment paper. Wrap the roll with cling film. Chill it in the refrigerator for at least one hour.