4 lg. eggs, room temperature
2/3 c. sugar
1 tsp. vanilla
2/3 c. flour
1/4 c. confectioners' sugar

Heat oven to 350 degrees. Grease bottom and sides of jelly roll pan. Line with waxed paper. Beat eggs and sugar in large bowl on high 8-10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top, fold in gently with a spatula just until blended.

Spread batter in pan. Bake 13-15 minutes until golden around edges. Cool in pan. Lay a towel sprinkled with confectioners' sugar (sifted). Invert cake on towel and remove pan. Roll up cake and towel from narrow end. Cool completely. When ready to fill, unroll. Spread filling to within an inch of edges. Reroll gently.

STRAWBERRY FILLING:

1 pt. strawberries, sliced
1 c. whipping cream (I use Cool Whip)
3 tbsp. sugar

Combine and spread on cooled cake.