4 eggs, separated
3/4 c. sugar
Powdered sugar
Strawberry Cream Filling (recipe below)
1 tsp. vanilla
3/4 c. baking mix (I use Pioneer)

Preheat oven to 375 degrees. Line jelly roll pan with wax paper. Grease generously. Beat egg whites and vanilla on high speed until soft peaks form. In separate bowl, beat egg yolks and 3/4 cup sugar on high speed 4 minutes. Fold egg whites into egg yolk mixture. Gradually stir in baking mix just until batter is smooth. Pour batter into pan. Bake 10 to 12 minutes or until golden brown. Loosen cake from edges of pan, invert on towel sprinkled with powdered sugar. Let stand 2 minutes. Carefully remove wax paper. Roll cake and towel from narrow end. Cool on wire rack.

STRAWBERRY CREAM FILLING:

2 c. sliced strawberries
2 tbsp. sugar
1 1/2 c. whipped topping

Combine strawberries and sugar. Refrigerate at least 1 hour. Drain berries and fold into whipped topping. Unroll cake, spread filling evenly over cake to 1/2" from edges. Remove towel. Roll up cake carefully. Place seam side down on platter. Dust lightly with powdered sugar. Chill at least 2 hours. Serves 8 to 10.