Strawberries and Cream Sponge Cake Roll

5 egg yolks
1 tsp vanilla
5 egg whites
½ tsp cream of tartar
¼ tsp salt
¾ cup sifted powdered sugar
½ cup flour
Powdered Sugar
1 quart strawberries, sliced
2 Tbsp. sugar
2 cups whipping/heavy cream
½ tsp vanilla
2-3 Tbsp. powdered sugar
Whole strawberries for garnish

Preheat oven to 350°F. Line a 15×10” jellyroll pan (or cookie sheet with sides) with wax paper and spray with cooking spray.

Beat egg yolks until light and lemon colored. Stir in vanilla. Beat egg whites until foamy. Add cream of tartar and salt, beating until stiff. Fold in ¾ cup powdered sugar. Fold in egg yolk mixture. Fold in flour. Spread batter in pan. Bake at 350°F for 10-12 minutes (do not let cake brown).
Using a  strainer, sift a small amount of powdered sugar on a linen towel. Turn hot cake out onto towel. Carefully peel off waxed paper. Roll up cake in the towel. Cool on a wire rack.

Combine strawberries and 2 Tbs. sugar; let sit for 5 minutes. Beat whipping cream until foamy. Add 2-3 Tbs. powdered sugar and ½ tsp vanilla, beating until soft peaks form. Unroll cake. Spread cake with berries, then half of the whipped cream. Re-roll cake. Place on a serving plate. Frost with remaining whipped cream. Garnish with whole strawberries. Chill until you are ready to serve.

From: Southern Living Cookbook