Ingredients:
For the cake:
• 4 eggs room temperature
• ¾ cup granulated sugar
• 2 tablespoons oil
• 2 tablespoons buttermilk
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoons salt
For the filling:
• 6 ounces cream cheese softened
• 1 1/4 cup Cool Whip thawed
• 1/2 cup powdered sugar
• ½ teaspoon vanilla
• 1/3 cup strawberry jam
Instructions:
For the Cake:
1. Preheat oven to 350 degrees F (or 325 if using a very dark pan). Grease a 15 x 10 x 1-inch frying pan with cooking spray, cover with parchment paper, and grease a parchment counter.
2. Place a tea towel on a flat work surface, sprinkle with powdered sugar and set aside.
3. In a medium mixing bowl, combine the flour, baking powder and salt. Set aside.
4. In a large mixing bowl, beat the eggs on high speed for 3 minutes, until light in color. Continue whisking while slowly adding sugar. Add oil, buttermilk, vinegar and herbs. Hit another minute. Add dry ingredients and mix until combined. Pour the batter into the pan and tilt to even out the batter.
5. Bake for 12-15 minutes or until it springs back to the touch.
6. When ready, immediately flip the cake onto a towel. Remove the parchment, then roll the cake with a towel, starting with the short side. Place on a wire rack to cool completely.
For the Filling:
1. Mix cream cheese with powdered sugar and vanilla until smooth. Add cold whip and stir until creamy. Store in the refrigerator until the cake is completely cool and ready to fill.
2. Unroll the cake and spread the jam on the cake ½ inch from the edge. Spread the filling evenly over the jam. Unroll the cake again and place it seam side down on a plate. (Some of the filling will squirt out when you roll. Just discard anything that comes out.) Cover with plastic wrap and refrigerate for at least an hour before serving. Sprinkle with powdered sugar, garnish with fresh strawberries, slice and serve.
