Step-by-Step Instructions

Make the Sponge Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Whip Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar using an electric mixer on high speed until thick and pale (about 5-7 minutes). The mixture should form ribbons when you lift the beaters.
3. Add Vanilla: Mix in the vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
5. Fold in Dry Ingredients: Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter.
6. Add Milk: Gently stir in the milk until just combined.
7. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
8. Roll the Cake: While the cake is still warm, dust the top with powdered sugar and place a clean kitchen towel over it. Invert the cake onto the towel and gently peel off the parchment paper. Roll the cake tightly with the towel and let it cool completely.

Prepare the Cheesecake Filling:

1. Beat Cream Cheese and Sugar: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Whip Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
3. Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.

Prepare the Strawberry Filling:

1. Macerate Strawberries: In a bowl, toss the diced strawberries with granulated sugar and lemon juice. Let sit for 15 minutes to release their juices.
2. Combine with Jam: Mix the macerated strawberries with strawberry jam for a luscious filling.

Assemble the Rolls:

1. Unroll the Cake: Carefully unroll the cooled cake and spread an even layer of the cheesecake filling over the surface.
2. Add Strawberry Filling: Spread the strawberry filling on top of the cheesecake layer.
3. Roll Up: Gently re-roll the cake without the towel, using the towel to help guide the roll.
4. Chill: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.

Serve:

1. Slice and Decorate: Slice the roll into individual servings and garnish with whipped cream, fresh strawberry slices, or a drizzle of strawberry syrup if desired.