In the meantime, prepare the strawberries and cream filling. Set aside on a wire rack to cool completely. Then, starting at the short end, roll up the cake and the towel together. Gently peel off the parchment paper and discard. Swiftly but carefully invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Bake for 15-20 minutes or until golden brown and springs back when lightly touched. Spoon the batter into prepared pan and evenly spread it out. Remove bowl from the stand mixer and using a spoon, fold in the flour very slowly, 1/4 cup at a time. Increase speed to high and gradually add sugar, beating until all of the sugar is incorporated and stiff, glossy peaks form. In the bowl of a stand mixer fitted with a whisk attachment, or using an electric hand mixer, beat together egg whites, vanilla, and cream of tartar on medium speed until soft peaks form. On a flat surface, lay down a clean kitchen towel and sprinkle with powdered sugar. Spray a 10x15 inch jelly roll pan with non-stick cooking spray, line with parchment paper, then spray again. Pinch of vanilla powder (or 1 teaspoon vanilla extract)Ħ tablespoons powdered (confectioners) sugar, siftedĭirections: Preheat oven to 350 degrees F. Ingredients: 9 egg whites, room temperature
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