Ultra-rich Pistachio Swiss Roll with a fluffy texture

5 Eggs+ 1 Yolk ( separate yolks from Whites)
2Tsp Vanilla Extract
1/4 Tsp Salt
1/4 Cup Vegetable Oil
1/2 Cup All Purpose Flour (60g)
1/2Tsp Baking Powder
Bake at 350F for 12-15 Minutes
Filling;
3 Tbsp Pistachio Butter
2 Cups Heavy Cream
1/4 Cup Icing Sugar
1 Tsp Vanilla Extract
Strawberries
Roll the sponge cake then let it cool down for 2 hours before filling
After filling let it set for at least 1 hour in fridge
You can always dust some icing sugar on your parchment paper before dumping cake.