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

CREAM FILLING:

1 c. whipping cream
1/4 c. sugar
1/2 tsp. vanilla extract
2 c. fresh or frozen strawberries, cut up
Confectioners' sugar
Additional whole strawberries
Whipped cream, optional

In a mixing bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour onto a greased and waxed paper lined jelly roll pan. Spread batter evenly over pan. Bake at 375 degrees for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners' sugar. Peel off paper from cake; roll up cloth and cake. Cool.

For Filling: Whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners' sugar; garnish with strawberries, and additional whipped cream if desired. Yield 10 servings.