---------- Recipe via Meal-Master (tm) v8.05

Title: Strawberries 'n Cream Cake Roll
Categories: Cakes
Yield: 8 Servings

3 Egg yolks
1 ts Vanilla extract
5 Egg white
1/2 ts Cream of tartar
1/4 ts Salt
3/4 c Powdered sugar; sifted
1/2 c All-purpose flour
2 tb Powdered sugar
2 c Strawberries; sliced
2 tb Sugar
2 c Whipping cream
3 tb Sugar
Whole strawberries
- (optional)

Preparation time: 30 minutes

Grease bottom and sides of a 15x10x1" jellyroll pan with vegetable
oil; line with wax paper, and grease wax paper with oil. Set pan
aside.

Beat egg yolks in a large bowl at high speed of an electric mixer
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?F for 10 to
12 minutes.

Sift 1 to 2 tb powdered sugar in a 15x10" 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 tb sugar; set aside.

Beat whipping cream until foamy; gradually add 3 tb 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.

Recipe FROM: Southern Living

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