Combine dry ingredients:
Sift together all-purpose flour, baking powder and salt. Gently fold this into the egg mixture with a spatula, making sure not to let the batter lose air. The goal is to retain as much air as possible to create a light and fluffy cake.
Bake the cake:
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when touched.
Roll and cool:
Dust a clean kitchen towel with powdered sugar. Once the cake is ready, immediately invert it onto the towel. Peel off the parchment paper and then carefully roll the cake up using the towel from one short end to the other. Allow it to cool completely in this rolled up position.
Prepare the filling:
While the cake is cooling, prepare your milk cream and strawberry jelly according to your favorite recipe or package directions. The milk cream should be whipped until smooth and creamy and the jelly should be firm but spreadable.
Assemble the cake:
Carefully unroll the cooled cake. Spread a layer of milk cream on the cake, followed by a layer of strawberry jelly. Roll the cake up again, this time without the towel.
Cool and serve:
Wrap the roll cake in plastic wrap and place in the refrigerator for at least an hour to firm up. For a beautiful finish, dust with additional powdered sugar before serving.
This roll cake with milk cream and strawberry jelly is a testament to the beauty of combining simple ingredients to create a dessert that is both elegant and delicious. Enjoy the process of making this delicious treat and the joy it brings to those who taste it.
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