Strawberry Long Cake

My friend Natlie made this most delicious dessert at our last cooking group. Isn't this just the perfect thing for spring? She did say that she greased the pan and the wax paper, but the cake still stuck to the paper, and that next time she would try greasing and flouring the wax paper. But it sure seemed flawless to me!

Strawberry Long Cake (Natalie Whittaker)

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
1 1/4 cups granulated sugar
2 teaspoons vanilla
Confectioners' sugar
1 pint heavy cream
2 pints strawberries, cut in half if large

Heat oven to 375º degrees F. Grease the bottom and sides of a jelly-roll pan (a cookie sheet with sides). Line the bottom with wax paper, and grease. Combine the flour, baking powder, and salt in a small bowl; set aside.

Using an electric mixer at high speed, beat egg whites until foamy. Gradually add 1/2 cup of the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.

In another bowl, beat egg yolks and another 1/2 cup of the granulated sugar until pale and thick. Beat in 1 teaspoon of the vanilla. Use a rubber spatula to gently fold the flour and beaten yolks into the whites until just blended. Spread in pan. Bake 15 minutes or until the cake springs back when lightly touched.

Meanwhile, place a clean dish towel on the counter and dust it lightly with confectioners' sugar. When the cake is done, loosen the edges from the pan with a knife and invert the cake onto the towel. Peel off the waxed paper. Roll the cake lengthwise, along with the towel, and set aside, at room temperature, to cool.

Whip the cream with the remaining 1/4 cup of sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half the strawberries, and reroll without the towel. Serve with the remaining strawberries and whipped cream.