Strawberry Roll Cake

To make the cake: grease a 38x26cm baking dish, line with parchment paper or aluminum foil, and grease again

Preheat the oven

Prepare the oven

Beat the eggs until they become very light in color

Add the sugar gradually, beating until stiff peaks form

Add the water, vanilla, and beat

Sift together the flour, baking powder, and salt

Add to the mixture, mixing gently

Place the batter in the prepared baking dish

Bake at moderate heat for 12-15 minutes or until a toothpick comes out clean

Turn the cake onto a wire rack, remove the parchment paper, and roll it up tightly

Let cool before filling

To make the filling: mix the ricotta cheese, confectioner's sugar, butter or margarine, corn syrup, and vanilla

Add 1/2 cup of sliced strawberries and mix well

Unroll the cake carefully, place the filling in the center, and roll it up tightly again

Decorate with additional sliced strawberries

If not using strawberries, use other fruits or candied fruit

Cut into 12-15 slices

To freeze: wrap the roll cake in heavy-duty aluminum foil (available in rolls) and store in the freezer for up to 2 months

To serve frozen: cut off the desired number of slices, let stand at room temperature for 15 minutes, and serve

To serve without freezing: slice into 2cm thick pieces and serve.