4 eggs
3/4 c. cake flour, sifted
3/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1 tsp. vanilla

FILLING:

1 c. heavy cream
1/4 c. sugar
1/2 tsp. vanilla
2 c. strawberries, sliced

Set eggs out 1 hour ahead. Preheat oven to 400 degrees. Line a jelly-roll pan or cookie sheet with wax paper. Sift flour, baking powder and salt. In large bowl, beat eggs until foamy. Beat rapidly adding sugar slowly. Continue beating until very thick and light colored. With rubber spatula fold in flour mixture and 1 teaspoon vanilla. Put into pan and spread evenly. Bake 13 minutes or until lightly brown. Sprinkle a dish towel with sugar and turn cake over on it, peel off wax paper and roll up cake very gently from narrow end. Cool completely. Whip the cream, fold in sugar and vanilla. Unwrap cake and spread whip cream over, top with sliced strawberries. Roll up and wrap towel tightly around roll to shape it. Refrigerate 1 hour before serving.