---------- 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
            Strawberries/whole
            -(optional)
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Grease bottom and sides of a 15- x 10- x 1-inch 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 degrees for 10 to 12 minutes.
   
   Sift 1 to 2 tablespoon 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.  Yield:  8 to 10
   servings.
  
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