Direction

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan with olive oil and line it with parchment paper.

2. In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.

3. Gradually sift in the all-purpose flour and cornstarch, and gently fold it into the egg mixture.

4. Add in the vanilla extract and a pinch of salt, and mix until well combined.

5. Pour the batter into the prepared baking pan and spread it out evenly.

6. Bake for 15-18 minutes, or until the edges are lightly golden and the top is set.

7. While the cake is baking, prepare the filling. In a separate mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

8. Once the cake is done, remove it from the oven and let it cool for 5 minutes.

9. Lay a clean kitchen towel on your work surface and dust it with powdered sugar.

10. Carefully invert the cake onto the towel and peel off the parchment paper.

11. Spread the whipped cream mixture over the cake, leaving a 1-inch border around the edges.

12. Sprinkle the chopped strawberries and crushed meringue cookies on top of the whipped cream.

13. Starting from the long end, gently roll the cake into a log.

14. Place the cake on a serving platter and dust the top with ground cinnamon.

15. Chill in the fridge for at least 1 hour before serving.

16. Serve slices of the Eton mess roulade with extra whipped cream and fresh strawberries, if desired.

17. Enjoy your delicious and impressive dessert!