3. Bake the Sponge
- Pour the batter into the prepared pan. Spread evenly.
- Bake for 8–10 minutes, or until the top springs back when touched.
4. Roll While Warm
- Lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Invert the hot cake onto the towel. Peel off parchment paper.
- Starting from the short end, gently roll the cake up with the towel inside.
- Let it cool completely rolled up — this helps it “remember” its shape!
5. Fill and Roll
- Carefully unroll the cake. Spread your filling evenly.
- Roll it back up (without the towel this time!).
🎀 To Finish:
- Dust with powdered sugar
- Drizzle with chocolate or top with fresh berries
- Chill for 20 minutes for cleaner slices
💡 Tips:
- For a chocolate version, replace 2 tbsp flour with cocoa powder.
- Want extra elegance? Add sliced strawberries inside with whipped cream.
- Store leftovers (if you have any!) in the fridge for up to 3 days.
Would you like a printable version, a video script, or even a reel caption for your page? Let me know how you want to present it — this one’s a keeper! 💕