Strawberry Swiss Roll Cake

Whip the eggs with sugar, salt, and vanilla until fluffy.

Fold in the oil and food coloring, then gently incorporate the flour and baking powder.

Spread the batter onto parchment paper and bake at 170°C for about 10–15 minutes.

Let the sponge cake cool.

For the frosting, combine the cream cheese with powdered sugar and start whipping, gradually pouring in the heavy cream and beating until stiff peaks form.

Slice the strawberries, setting aside a few for decoration.

Flip the sponge cake over, peel off the parchment paper, spread the cream and filling evenly, and roll it up.