4 egg yolks
1/4 c. sugar
1/2 tsp. vanilla
4 egg whites
1/2 c. sugar
3/4 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt

Beat egg yolks until thick. Gradually beat in 1/4 cup sugar and vanilla. Beat egg whites until almost stiff, gradually add 1/2 cup sugar and beat very stiff. Fold yolks into whites.

Sift together flour, baking powder and salt. Fold into egg mixture. Spread the batter evenly in a wax paper lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake at 350 degrees for 12 minutes or until cake springs back. Loosen edge of cake and turn onto towel sprinkled with powdered sugar.

Peel off wax paper and trim off crusts with sharp knife; while cake is still warm, lay a piece of wax paper on it and roll cake quickly. Wrap in towel sprinkled with powdered sugar. Cool on rack. When cool remove paper. Add sugar to whipped cream, spread on cake, add sliced strawberries and roll up.

Add to whipping cream: 2-4 tablespoons sugar, 1 pint whipped cream and 1 cup fresh sliced strawberries.