Ingredients:
Crisco® Flour No-Stick Spray
4 large eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST All Purpose Flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
1 cup heavy whipping cream
1 cup Smucker's® Strawberry Preserves, or SMUCKER'S Low Sugar Strawberry Preserves
Fresh fruit and mint sprigs for garnish, if desired
Directions:
HEAT oven to 375°F. Spray 15x10x1-inch jelly roll pan with no-stick cooking spray.
BEAT egg whites on high speed for 4-5 minutes or until stiff peaks form. In another bowl, beat egg yolks for 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat for 1 minute. Sift together the dry ingredients. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan spreading batter evenly.
BAKE for 8-10 minutes or until golden brown. Sprinkle powdered sugar onto a clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at the long end. Cool completely, about 45 minutes.
BEAT whipping cream until stiff. Stir preserves slightly in order to spread smoothly on cake. Unroll the cake. Carefully spread with preserves, then with the whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill for 2-3 hours or overnight.
SPRINKLE with powdered sugar and garnish with fruit and mint, if desired, before serving.
Yield: 12 Servings
