Strawberry-mallow Cake Roll

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 4 eggs, separated
• 2/3 cup all-purpose 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.
• 2 line a greased 15"x10"x1" baking pan with waxed paper and grease the paper; set aside.
• 3 sift together the flour, baking powder, and salt; set aside.
• 4 in a large mixing bowl, beat egg yolks until slightly thickened.
• 5 gradually add 1/4 cup sugar, beating until thick and lemon colored.
• 6 beat in vanilla.
• 7 add dry ingredients and mix well.
• 8 in a small mixing bowl, beat egg whites on medium speed until soft peaks form.
• 9 gradually beat in remaining sugar, about 2 tablespoons at a time, on high, until stiff glossy peaks form and sugar is dissolved.
• 10 fold a fourth of the egg whites into batter, then fold in remaining whites.
• 11 gently spoon into prepared pan and bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.
• 12 cool for 5 minutes then turn cake onto a kitchen towel dusted with confectioners' sugar.
• 13 gently peel of waxed paper and then roll up cake in the towel, starting with a short side.
• 14 cool completely on a wire rack.
• 15 in a small mixing bowl, beat cream cheese and marshmallow creme.
• 16 unroll cake; spread cream cheese mixture to within 1/2 inch of edges.
• 17 top with 2 1/2 cups strawberries and then roll cake up again.
• 18 place seam side down on a platter and refrigerate for at least 2 hours.
• 19 just before serving, garnish with remaining strawberries.
• 20 be sure to refrigerate leftovers.