3/4 c. flour, sifted
1/2 tsp. salt
4 eggs, at room temperature
Confectioners sugar
1 tsp. unflavored gelatin
3/4 c. fresh strawberries, chopped
1/2 tsp. baking powder
3/4 c. sugar
1 tsp. vanilla
1/4 c. water
1 c. whipping cream

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 inch jelly roll pan; line with waxed paper. Now butter paper and the sides, dust with additional flour. Spread batter evenly in prepared pan. Bake in preheated oven (400 degrees) for 8 to 10 minutes. Sprinkle kitchen towel with confectioners sugar. Remove cake from oven, immediately loosen edges and turn out on prepared towel. Peel off waxed paper. Roll up cake in towel starting with narrow end. Let stand 20 minutes. Sprinkle gelatin over water to soften, heat over low heat until dissolved, stirring constantly. Cool. Beat cream in a chilled bowl and beat until peaks form. Fold in gelatin mixture. Add 2 tablespoons confectioners sugar. Cover, chill 5 to 10 minutes. Unroll cake. Spread with 1 1/2 cups whipped cream. Sprinkle with strawberries. Roll up again. Cover, chill cake roll and remaining whipped cream 1 hour or more. Sprinkle with confectioners sugar; garnish with remaining whipped cream and strawberries. Yield 12 servings.