5 eggs, separated
3/4 c. sugar
1 tsp. vanilla flavor
3 tbsp. flour
1 1/2 c. heavy cream
2 tbsp. confectioners sugar
1 1/2 c. sliced strawberries
Whole berries for garnish

Oil an 11 x 17 inch jelly roll pan. Line it with waxed paper; oil the waxed paper and set aside.

Beat egg yolks, add 1/4 cup of the sugar and beat until very thick and pale yellow. Beat egg whites until stiff peaks form. Add vanilla to egg yolks and carefully fold in the flour and then the egg whites. Spread this batter in prepared pan and bake in preheated 350 degree oven for 12 minutes.

Loosen the edges of the cake. Sprinkle it with 1/4 cup of the sugar and turn cake out, sugar side down on two overlapping sheets of waxed paper. Carefully remove waxed paper liner from bottom of cake and sprinkle the bottom with remaining 1/4 cup sugar.

Whip 1 cup of the heavy cream and sweetened it with confectioners sugar. Fold in sliced strawberries. Spread on cake and roll up. (Cake should be rolled at room temperature.) Decorate cake with remaining 1/2 cup heavy cream, whipped and whole strawberries.