Strawberry Cake Roll

Preheat oven to 200°C (400°F). Line a 9x13 inch baking sheet with parchment paper.

Whisk together the 2 eggs and 1 tsp sugar until pale and fluffy, about 2 minutes.

Gently fold the flour into the egg mixture, then stir in the full fat milk and melted butter until smooth.

Pour the batter onto the prepared baking sheet, spreading evenly to the edges.

Bake until the cake is light golden and springs back when lightly touched, about 12–15 minutes.

Remove from oven and let cool for 2–3 minutes. Dust the surface generously with confectioner's sugar.

Turn the warm cake out onto a clean kitchen towel, remove the parchment paper, and immediately roll the cake into a tight cylinder starting from a short end.

Allow the rolled cake to cool completely, seam side down, for about 10–15 minutes.

Combine the sliced strawberries with 1 unit sugar in a bowl and let sit for 5 minutes to release juices.

Carefully unroll the cooled cake and spread or arrange the sugared strawberries and their juices evenly over the surface.

Re-roll the cake gently but firmly, dust the outside with additional confectioner's sugar, and transfer to a serving platter seam side down.

Slice and serve immediately, or refrigerate until ready to serve.