1: Prepare a baking tray (37x46 cm) by greasing it and lining it with baking paper.
2: In a mixing bowl, beat eggs with a pinch of salt on medium speed for about 1 minute.
3: Gradually add sugar and continue beating for several minutes until the mixture is very fluffy and pale.
4: Sift in flour and baking powder and gently fold in using a whisk until fully combined.
5: Transfer the batter to the prepared tray and smooth it out with a spoon.
6: Bake in a preheated oven at 180°C for about 12 minutes or until lightly browned and the roll is soft.
7: Remove the roll from the oven and let it cool outside.
8: For whipped cream, in a mixing bowl, combine whipping cream, milk, and powdered sugar and mix on medium speed.
9: Once it begins to thicken, add pudding and beat until soft peaks form.
10: Once the cake has cooled, flip it onto baking paper, remove the baking paper from the bottom.
11: Spread a thin layer of jam over the cake, followed by a layer of whipped cream (reserve some for decoration).
12: Arrange sliced strawberries along the shorter edge of the rectangle and roll gently into a log.
13: Spread the remaining cream over the rolled cake and decorate with more sliced strawberries and sprinkles.
