1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
1/3 cup sugar
4 egg whites
1/2 cup sugar
3 pints fresh strawberries
2 tubs non-diary whipped topping**
Grease and flour a 15x10x1 jellyroll pan. Preheat oven to 375.
Combine flour, baking powder and salt. Beat egg yolks and vanilla with hand
mixer or whisk until combined. Continuing to whip, gradually add in 1/3 cup
Set aside and be sure to wash the beaters as any yolk left on them will
hinder the process of whipping the egg whites, which we will do next.
Whisk or beat the egg whites, gradually adding in the 1/2 cup of sugar. Beat
until soft peaks form and stand up on their own. Now gently fold together
the whipped yolks and the whipped whites.
Gently fold in the flour mix in three stages.
Spread the batter evenly out onto your jellyroll pan and bake in the oven
for no more than 15 minutes.
Loosen cake from edges with a knife and invert the sponge cake onto a
kitchen towel laid out on your countertop.
Sprinkle the spongecake with powdered sugar and roll the cake up in the
towel while still warm. Allow to cool.
In the meantime, wash, stem and puree 2 pints of fresh strawberries and
combine with the whipped topping.
Once cool, unroll the spongecake, spread in some filling, roll the cake back
up and ice the cake with all the remaining strawberry topping. Garnish the
jellyroll with the remaining pint of strawberries.
**2 pints of heavy cream, whipped, can be substituted and, obviously, will
taste much, much better.