4 eggs, room temperature
2/3 c. sugar
1 tsp. vanilla
2/3 c. flour
1/4 c. confectioners sugar

Heat oven to 350 degrees. Grease bottom and sides of 15 1/2 x 10 1/2 inch pan. Line with wax paper. Grease paper.

Beat eggs and sugar in large bowl with electric mixer on high 8-10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; fold in gently with a rubber spatula just until blended. Spread batter in pan. Bake 13-15 minutes until cake is golden around edges. Cool in pan on wire rack 10 minutes or until pan can be handled.

Meanwhile, lay a cloth towel on counter top. Sprinkle evenly with confectioners sugar. Invert cake on towel and remove pan. Peel off wax paper. Roll up cake and towel. Cool completely on rack. (Cake must be at room temperature before you unroll and fill.) When ready to fill, unroll and spread with filling. Re-roll gently.

FILLING:

1 pt. sliced strawberries (2 1/2 c.)
1 c. heavy whipping cream
3 tbsp. sugar

Mash 1 1/2 cups sliced strawberries. Beat cream and sugar until stiff peaks form. Fold mashed strawberries into cream. Fill sponge cake with cream mixture and top with remaining strawberries. Re-roll cake and refrigerate up to 1 hour. Garnish with whipped cream when served.