CAKE ROLL:

1/2 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs, separated
1/2 c. granulated sugar
1 tsp. vanilla

FILLING:

1 pt. strawberries
2 c. whipped cream

Preheat oven to 400 degrees. Grease 10"x15"x1" jelly roll pan. Line bottom with waxed paper; grease paper. Sift together flour, baking powder and salt onto piece of wax paper. Beat egg whites in small bowl at high speed until peaks form. Beat in 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Beat yolks, remaining 1/4 cup sugar and vanilla in another small bowl until thick and fluffy. Fold in flour mixture, half at a time, until completely blended. Fold meringue into egg yolk mixture until no steaks remain. Spread mixture evenly in prepared pan.

Bake in 400 degree oven for 10 minutes or until center springs back when lightly pressed with finger tip. Loosen cake around edges with knife. Sieve powdered sugar lightly over cake. Cover with kitchen towel. Invert onto wire rack; peel off waxed paper. Starting at short end, roll up cake with towel. Cool cake completely.

To Assemble: Unroll cake carefully. Sprinkle top of cake evenly with sliced strawberries. Then cover with whipped cream and spread to within 1/2" of all edges. Re-roll cake. Refrigerate until serving time.