Ingredients
4 large eggs1 teaspoon vanilla extract3/4 cup sugar3/4 cup sifted cake flour1 teaspoon baking powder1/4 teaspoon saltConfectioners’ sugarCREAM FILLING:1 cup heavy whipping cream1/4 cup sugar1/2 teaspoon vanilla extract2 cups fresh or frozen strawberries, cut upAdditional whole strawberriesWhipped cream, optional
Preparation
In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners’ sugar. Peel off paper from cake; roll up cloth and cake. Cool.
For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners’ sugar; garnish with strawberries, and additional whipped cream if desired.
