4 egg yolks
1/4 c. sugar
1/2 tsp. vanilla
4 egg whites
1/2 c. sugar (-1 tbsp.)
3/4 c. sifted cake flour
1 tsp. baking powder (-1/4 tsp.)

High altitude adjustment.

Beat egg yolks until thick and lemon colored; gradually beat in 1/4 cup sugar; add vanilla. Beat egg whites until soft peaks form; gradually add 1/2 cup sugar and beat until peaks form but not too stiff and not dry! Fold yolks into whites. Sift together flour, baking powder and salt; fold into egg mixture.

Spread batter evenly in greased, waxed paper lined jelly roll pan. Bake in moderate oven (375 degrees) about 12 minutes. Loosen sides, turn out on towel sprinkled with 10X sugar. Peel off paper. Trim crusts, if necessary and roll cake and towel together; cool on rack.

Unroll, remove paper; spread with whipped cream, cut up strawberries and roll up. Sprinkle with 10X sugar and decorate to your pleasure. Refrigerate several hours. Makes ten 1 inch slices.