| Rolling | Roll it while it’s HOT! This is the most critical step. If you wait for the cake to cool before the initial roll, it will crack when you try to roll it later. |
| Egg Whites | Ensure your bowl and beater are completely free of fat when whipping the egg whites. Any residue will prevent them from reaching stiff peaks. |
| Flour | Don’t overmix the batter once the flour is added. This develops gluten, resulting in a tough cake instead of a light, spongy one. |
| Chilling | Do not skip the chilling time! The 4+ hours are necessary for the no-bake filling to firm up and for the cake roll to hold its shape perfectly when sliced. |
| Substitutions | You can substitute the strawberries with raspberries, blueberries, or even finely chopped pecans for a different flavor profile. |
