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STRAWBERRY CAKE ROLL 
3/4 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
4 eggs (at room temperature)
3/4 c. sugar
1 tsp. vanilla
Confectioner's sugar
1 tsp. unflavored gelatin
1/4 c. water
1 c. whipping cream
3/4 c. chopped fresh strawberries

Sift together flour, baking powder and salt; set aside. Beat eggs on highest speed of mixer until thick and lemon colored. Add sugar a little at a time, beating well after each addition. Beat until thick and fluffy. Fold in vanilla. Gradually fold in flour mixture until smooth. Butter bottom of 15 x 10 jelly roll pan; line with waxed paper. Butter bottom and sides and dust with flour. Spread batter evenly in prepared pan.

Bake in 400 degree oven for 8 to 10 minutes. Sprinkle kitchen towel with confectioner's sugar. Immediately turn out cake on prepared towel. Peel off waxed paper. Roll up cake in towel, starting with narrow end. let stand for 20 minutes. Sprinkle gelatin over water to soften. Heat over low heat until dissolved, stirring constantly. Cool to room temperature. Beat cream in a chilled bowl, with chilled beaters until stiff peaks form. Add 2 tablespoons confectioner's sugar. Fold in gelatin mixture. Cover, chill 5 to 10 minutes. Unroll cake. Spread with 1 1/2 cups whipped cream. Sprinkle with chopped strawberries. Roll up again. Cover; chill cake for 1 hour or more. Garnish with remaining strawberries and whipped cream.

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