cup all -purpose
teaspoon baking powder
cup sugar divided
teaspoon vanilla extract
cartons (8ounces each) spreadable strawberry
jar (7 ounce) marshmellow creme
cups sliced fresh strawberries
Let eggs stand at room temperature for 30 Minutes. Line a greased 15-in.x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradullay add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla Add dry ingredients and mix well. In small bowl, beat egg whites on medium speed until soft peaks form. gradually beat in remaining sugar, about 2 tablespoons at a time, on high untill stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites. Gently spoon into preapared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. cool completely on a wire rack. In a small bowl, beat cream cheese and marshmellow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cup strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Serve with chocolatesyrup if desired.