Sponge cake
6 eggs, separated
1/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1/4 c. flour

Butter 15 1/2 x 10 1/2 x 1 jelly roll pan. Line with wax paper. Butter wax paper and dust with flour beat egg yolks in small bowl for 3 minutes until lemon colored. Gradually beat in sugar. Continue to beat 5 minutes more. Add vanilla. In another bowl beat whites and salt until stiff but not dry. Gently fold in yolks and flour. Spread in pan. Bake 20 to 25 minutes at 375 degrees. When baked invert onto damp dish towel. Remove pan and peel wax paper, starting from long side. Roll cake and towel together. Cool. Unroll and spread with whipped cream and sliced strawberries. Reroll and cover with more cream or confectioners' sugar.