Wash and hull the strawberries and cut them into small pieces. Place them in medium pot and add the caster sugar, corn flour and lemon juice. Cook over medium heat for 15 minutes until the strawberries have softened. Set aside to cool.
In a medium bowl, add the thickened cream, icing sugar and vanilla extract and beat with a mixer on medium high until thick, approximately 6 minutes. Cover the bowl and place it in the fridge to chill.
Preheat the oven to 170°C fan-forced. Lightly grease a large, rectangular baking tray (approximately 39cm × 29cm) with butter and line it with baking paper.
In a medium bowl, sift in the flour, salt, baking powder and Granola Spice and set aside.
In a stand mixer, whisk the eggs and sugar for 5 minutes until pale and fluffy. Next, add the vanilla extract and melted butter and mix on slow speed until combined.
Sift 1/3 of the flour mixture at a time into the wet ingredients, making sure to combine well with every addition. Pour the batter into the lined baking tray and bake it for 12–15 minutes. Remove from oven and allow it to cool in tray for 10 minutes.
Place a clean tea towel flat on a bench with the longest edge facing you and dust liberally with icing sugar. Take the baking tray and carefully flip the cake onto the tea towel, aligning the long edges. Peel off the baking paper.
Use the towel to roll up the cake from the long side. Keep the cake rolled up in the towel for 12–15 minutes. Rolling it while warm helps it keep its shape.
Carefully unroll the cake and spread it with the whipped cream leaving a 5cm width gap along the furthest edge to you. Top with an even layer of strawberry filling.
Gently re-roll the cake and place it on a platter. Cover with cling wrap and chill in fridge until needed. Dust with icing sugar to serve.
