Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

In a mixing bowl, beat egg whites until foamy, then gradually add sugar and mix until firm peaks form (3-5 minutes).

In another bowl, whisk egg yolks with sugar and vanilla until pale and fluffy (about 4 minutes).

Fold half of the whipped egg whites into the yolk mixture, then gently fold in half of the cake flour, repeating with remaining ingredients.

Spread the batter evenly on the baking sheet and bake for 8-10 minutes until light golden and springs back when pressed.

Dust a clean towel with powdered sugar, invert the cake onto it, and roll tightly while warm. Allow to cool completely.

Slice strawberries and toss with sugar to macerate for 10-15 minutes; whip cream until soft peaks form.

Unroll the cooled cake, spread with strawberry jam and whipped cream, then scatter macerated strawberries. Roll cake up snugly.

Wrap the rolled cake in plastic wrap and refrigerate for an hour to set.

Unwrap the cake, place seam-side down on a platter, top with remaining whipped cream and fresh strawberries.