Pre-heat oven to 375ºF (190ºC).

Grease a jelly roll pan or large baking sheet measuring 12½ x 17½ x 1 inches (32 x 44 x 2.5 cm) with baking spray. Line the pan with parchment paper and then spray the top of the parchment paper with the baking spray. You can also use butter and flour.

In a medium bowl, mix the flour and baking powder. Set aside.

Beat the egg yolks and the eggs with ½ cup of sugar at high speed for about 10 minutes or until thick and fluffy. Add the vanilla extract and the milk and mix until well blended.

Sift half of the flour mixture into the batter and fold it in to incorporate it. Add the remaining flour and fold it again.

In a separate bowl beat egg whites at high speed with the remaining sugar and salt until it thickens, about 5 minutes. Fold in the egg whites with the flour batter.

Pour batter into the lined pan and bake for about 15 minutes or until golden brown.

Sprinkle a clean kitchen towel with powdered sugar and then flip the cake over it. Remove the parchment paper and then roll the cake with the towel. Cool completely on a wire rack.

Unroll the cooled cake and cover with the whipped cream. Place the chopped strawberries on top. Roll the cake again and cover the top with more whipped cream if desired. Chill the cake in the refrigerator for at least an hour before serving.