Swiss Roll with Strawberry cream filling

Ingredients:
3 eggs, bring to room temperature
65g sugar
80g brown rice flour
20g unsalted butter, melted
2~3 drops vanilla extractMethod:
Sift rice flour, set aside. Line  Swiss roll tray with parchment paper, set aside. Pre-heat oven to 180 degC.With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.Add sifted flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.Add the melted butter and vanilla extract, fold with spatula until well blended.Pour the batter into the tray. Spread and smooth out the batter evenly. Bake for 10~15 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place it carefully on to a clean tea towel. Gently roll the sponge with a tea towel**. Once cooled. Unwrap and  spread with strawberry cream filling (or any filling as desired) and roll up the sponge layer by lifting it up with the towel. Place the rolled cake seam side down. Wrap tightly but gently in cling film and then place in the fridge until needed. (Seam side down).NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** I watched this vid to help! http://www.youtube.com/watch?v=qzSs1I9gi9s&feature=related


Strawberry Filling
100ml whipping cream 
1/2 cup soft cheese (or use just cream if you like)
200gms strawberries (reserve 1-2 for garnishing)
3-4 tbsps Castor sugar 3-4 (adjust according to tartness of berries)