Strawberries And Cream Cake Roll - cooking recipe

Ingredients

3 egg yolks
1 tsp. vanilla extract
5 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 c. powdered sugar, sifted
1/2 c. flour
2 Tbsp. powdered sugar
2 c. strawberries, sliced
2 Tbsp. sugar
2 c. whipping cream
3 Tbsp. sugar

Preparation

Grease bottom and sides of a 15 x 10 x 1 jellyroll pan with vegetable oil; line with wax paper and grease wax paper with oil. Set pan aside.
With electric mixer, beat egg yolks in a large bowl until thick and lemon colored; stir in vanilla and set aside. Beat egg whites until foamy; add cream of tartar and salt, beating until stiff, but not dry.
Fold in 3/4 cup powdered sugar. Fold whites into yolk mixture.
Gradually fold flour into egg mixture.
Spread batter evenly into prepared pan.
Bake at 350\u00b0 for 10 to 12 minutes.
Sift 1 to 2 tablespoons powdered sugar in a 15 x 10-inch rectangle on a cloth towel.
When cake is done, immediately loosen from sides of pan and turn out onto sugared towel.
Peel off wax paper.
Starting at narrow end; roll up cake and towel together.
Let cool completely on a wire rack, seam side down.
Combine sliced strawberries and 2 tablespoons sugar; set aside.
Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form.
Unroll cake. Spread cake with sliced strawberries and half of whipped cream, reroll cake (without towel).
Place on serving plate, seam side down; spread remaining whipped cream on all sides.
Garnish with whole strawberries, if desired.
Chill until serving time.
Yields 8 to 10 servings.