Preheat the oven to 210°C (410°F) and place rimmed baking sheet of 15x11-inch with parchment paper.
In the bowl whisk beat eggs, vanilla and sugar on medium-fast until thick and pale and has tripled in volume, around 8-10 minutes.
In a little bowl join flour, baking powder and salt.
In three increases, filter flour blend into egg blend, collapsing to consolidate after every expansion.
Exchange player to the readied baking sheet and smooth the best with a balance spatula. Prepare until light brilliant dark colored, around 10 minutes.
Residue a perfect kitchen towel liberally with powdered sugar and Invert the cake onto it; gradually expel the parchment paper. You can brush the paper with a tad of water to make it simpler to strip off.
Utilizing the towel and beginning at a short end, move up the cake and towel. Let cool totally, crease side down.
At the point when the cake has cooled, make the strawberry filling.
Utilizing a handheld submersion blender or sustenance processor puree the strawberries. You ought to have around 1/2 container strawberry puree.
In a little saucepan diminish the puree significantly. Let cool.
In the bowl of a stand blender fitted with the oar connection beat margarine and sugar at medium speed until pale and fleecy.
Include creamcheese and blend until the blend is whipped, white and feathery, around 1-2 minutes. Rub down the bowl as required.
Include the strawberry puree and blend into the blend on low speed until just completely joined.
Cautiouslyunroll the cake. Spread strawberry filling equally over the surface, leaving a 1/2-inch border on the external short end. Delicately move up the cake firmly a similar way you moved it the first run through (without the towel).
Spot it on a serving platter and remove the finishes for a prettier cake whenever wanted.
To garnish, beat together 1/2 glass substantial cream with 1 tbsp powdered sugar on rapid until whipped.
Garnish the cake with dollops of strawberries and whipped cream.
