Method:

For the Swiss roll: Preheat the oven to 180C. Line a baking tray with baking paper and set aside.
Sift the flour,baking powder and salt together. In a mixing bowl whisk the egg yolks with 1/3 of the sugar until pale in colour and thick (ribbon stage) before adding the vanilla.
In a separate mixing bowl whisk the egg whites until soft peaks and gradually whisk in the remaining sugar to form a stable meringue.
Fold the meringue into the egg yolk mixture and add 1/3 of the flour and gently fold in , repeat this until all the flour is well incorporated. Evenly spread the mixture onto the prepared tray and bake until springy to the touch about 10-15 minutes.
Fold together the ingredients for the filling.
Turn the hot sponge out on a tea towel sprinkled with castor sugar keeping the baking paper on the inside. Make an indent along one of the shorter edges. Starting with the indented edge begin to tightly roll up he sponge using the tea towel. Allow to cool before unrolling , cutting off edges and evenly spreading the filling. Roll up and slice.
Assemble the trifle
Arrange the Swiss roll slices into serving jars. Then add a thick layer of custard and add some sliced strawberries and top with a layer of jelly. Add some of the custard. Keep layering the trifle until the ingredients are used up and finish with whipped cream and sliced strawberries. Allow the trifle to set in the fridge for at least 1-2 hours before serving.