Strawberry Mallow Cake Roll

Ingredients

• 4 eggs, separated
• 2/3 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar, divided
• 1/2 teaspoon vanilla extract

• 2 (8 ounce) cartons spreadable strawberry cream cheese

• 1 (7 ounce) jar marshmallow creme
• 3 cups sliced fresh strawberries, divided

Directions

1. 1

   Let eggs stand at room temperature for 30 minutes. Line a greased 15 x 10 x 1 inch baking pan with waxed paper and grease the paper; set aside.

2. 2

   Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Add dry ingredients; mix well.

3. 3

   In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.

4. 4

   Gently spoon into prepared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool for 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.

5. 5

   In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 inch 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. Refrigerate leftovers.