Ingredients:

For the Chocolate Sponge:
4 eggs
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 tsp vanilla
A pinch of salt

For Filling:
1 cup heavy cream (chilled)
2 tbsp sugar
Fresh strawberries (chopped)

Instructions:

Preheat your oven to 180°C (350°F).
Line a rectangle baking tray with parchment paper.

Make the Sponge:
Beat eggs & sugar together for 5–6 minutes until thick, pale & fluffy.
Add vanilla.
Sift in flour, cocoa & salt.
Gently fold — don’t whisk (keeps it airy!).

Bake:
Pour batter evenly into the tray.
Bake for 10–12 minutes (it cooks fast!).

Roll While Warm:
Place a clean kitchen towel on the counter.
Dust lightly with cocoa powder.
Flip the hot cake onto the towel & ROLL it up with the towel inside.
Let it cool completely (this prevents cracking later!).

Make the Filling:
Whip heavy cream + sugar until fluffy.
Fold in chopped strawberries.

Assemble:
Carefully unroll the cooled cake.
Spread the strawberry cream evenly.
Roll it back up tightly (this time without the towel).
Chill for 30 minutes.
Dust with powder sugar or cocoa / drizzle chocolate / top with strawberries.

Slice, Serve and Enjoy