strawberry roll cake

My mom makes the most amazing cake. It is a light sponge cake that is filled with whipped cream and sliced strawberries. Here is the recipe:

Preheat oven to 375. Line a cookie sheet or sheet pan with parchment paper and spray with non-stick spray. Set aside.

Whip 4 eggs with 1/2 C sugar and 1 teaspoon vanilla until the eggs are fluffy, and creamy yellow (approximately 5 minutes). Mix together 1/2 C all purpose flour and 1 teaspoon baking powder and a pinch of a salt. Fold the flour mixture into the egg mixture. Spread the batter on the parchment lined pan and bake in the oven for 12 minutes or until golden brown.
While the cake is baking, take a clean tea towel and sprinkle it with powered sugar. When the cake is done, remove it from the oven place it next to the tea towel. Grasp the paper by the edges and flip the cake onto the sugar dusted towel. Carefully peel the paper off the back of the cake and quickly roll the towel up to roll the cake into a log shape. Be sure to roll the towel with the cake so it separates the layers. Cool the cake for a while. In the meantime, whip 2 C heavy cream and 1/4 C sugar and 1teaspoon vanilla until soft peaks form. Spread the cream on the cooled cake and layer some strawberries or raspberries. Roll the cake into a log shape (mom says this is a little tricky so be careful. Sprinkle with powdered sugar. EAT!!! Picture to follow shortly (me eating it of course!)