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3 egg yokes
1 t vanilla extract
5 egg whites
1/2 t cream of tartar
1/4 t salt
3/4 cup sifted powdered sugar (MUST BE SIFTED)
1/2 cup all purpose flour (SIFTED
1 - 2 Tablespoons powdered sugar
2 cups of sliced fresh strawberries
2 cups of Cool Whip
3 tablespoons of sugar
Whole Strawberries to garnish
Grease bottom and sides of a jelly roll pan and line with wax paper. Grease wax paper and set aside.
Beat egg yokes in large bowl at high speed until thick and lemon colored; stir in vanilla and set aside.
Beat egg whites (room temp) until foamy; add cream of tartar and salt, beating until stiff but not dry.
Fold in 3/4 up of powdered sugar. Fold whites into yolk mixture. Gradually fold flour into egg mixture.
Spread batter evenly into prepared pan. Bake at 350 for 10 to 12 minutes - watch carefully - you don't want to over cook - only until sides are lightly brown and middle springs back when you touch it
Cover a clean kitchen cloth towel with sifted powdered sugar. When cake is done, immediately loosen from cake from sides of pan and turn out onto the sugared towel.
Peel off wax paper. Starting at narrow end of cake, roll up cake and towel together; let cool completely on a wire rack, seam side down.
Slice strawberries. If using whipping cream beat until foamy, gradually add 3 tablespoons of sugar, and then beat until soft peaks form. Unroll cake.
Spread cake with 1/2 whipping cream or Cool Whip and sliced strawberries. Reroll cake - without towel - and place on serving plate seam side down; spread remaining whipped cream on all sides.
Garnish with remaining strawberries if desired. Chill until serving time.
Yield: 8 - 10 Servings
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