• Line a baking sheet with the parchment paper
• Pour the dough into the baking sheet, spread it evenly about 1/2  inch thick
• Bake 15 - 16 minutes in preheated oven at 350*F (175*C)

Making a filling

• Mix together 1 can of 100% fruit strawberry jam and 1 finely chopped lemon

Making a roulade

• Keep 2 tbsp of a strawberry-lemon mixture for decoration
  
  
  
  
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  Spread the rest of the mixture over the warm cake, right after removing it from the oven.

  
  
  
  
  
  
  
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  Roll the cake tightly, and peel off the parchment paper carefully, while rolling.

  
  
  
  
  
  
  
• Place seam side down, and wrap a roulade in parchment paper.
  
  
  
  
• Refrigerate for several hours or overnight.  
  
  
  
  
  
• Before serving, spread with jam mixture and decorate with strawberries.