4 eggs
1 tsp. vanilla
1 c. sugar
1 c. sifted cake flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 pt. heavy cream, slightly sweetened and whipped
1 pt. strawberries, sliced and sweetened

Beat eggs and vanilla at high speed of mixer or with rotary egg beater until thick and lemon colored. Gradually beat in sugar until mixture is fluffy and thick. Sift together dry ingredients; add at once, folding in by hand. Pour into 15 x 10 x 1 inch jelly roll pan, lined with foil and slightly greased or into pan made from foil, lightly greased and placed on cookie sheet.

Bake at 375 degrees for 12 to 15 minutes or until very light brown. Do not overbake. Turn out on large sheet of aluminum wrap, sprinkled with additional sugar. Peel off foil lining or foil pan; trim crisp edges from cake. Roll up in sugar-sprinkled foil sheet, leaving ends open; let stand just 15 to 20 minutes. Unroll; spread with whipped cream and sliced strawberries. Reroll; chill about 1 hour. Yield: 10 servings.