A dessert that is light on calories but not on taste!
½ cup flour
½ teaspoon baking soda
¼ teaspoon salt
3 eggs, separated
1 cup sugar, divided into ½ c qty
1 teaspoon vanilla
¼ cup powdered sugar
1 lb strawberries
1 pint heavy whipping cream
¼ cup + 2 tablespoons powdered sugar
No nutrition information available
Grease jelly roll pan. Line with waxed paper. Grease waxed paper.
On a piece of waxed paper, sift together dry cake ingredients. Beat egg whites until soft peaks form. Add ½ c granulated sugar, 1 T at a time until stiff peaks form. Beat yolks with remaining ½ c sugar until light & fluffy. Fold sifted flour mixture into egg yolk mixture. Fold meringue into yolk mixture until no streaks remain. Turn out into prepared jelly roll pan & spread evenly.
Cook in 400 degree oven for 10 minutes or until center is springy. Immediately loosen edges when removing from oven. Sprinkle with ¼ c powdered sugar. Cover with paper toweling or kitchen towel & invert onto wire rack. Peel off the waxed paper. Using your toweling as a guide (& leaving it in place) roll up the cake. Sit on wire rack to cool.
Wash & hull strawberries, then slice & lay on paper toweling to dry. Beat heavy whipping cream with 2 T powdered sugar until thick. Unroll cake & removed paper toweling. Cover with sliced berries & then with whipped cream to within ½ inch of edges. Roll the cake back up. Refrigerate until serving time.