Strawberry Mallow Cake Roll

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 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 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 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 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 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.