Strawberry Fluff Roll

This is Pumpkin Roll style of dessert, but a summer version - sort of like strawberry short cake.

Strawberry Fluff Roll

4 egg whites
½ cup sugar
4 egg yolks
¼ cup sugar
2 Tbls water
1 tsp vanilla
2/3 cup flour
1 tsp baking powder
½ tsp slat
Whipping cream
Strawberries

In large mixer, beat egg whites on high until soft mounds form. Gradually add ½ cup sugar, beating until stiff peaks form. Set aside. In small bowl, combine yolks, ¼ cup sugar, water, and vanilla, beat until thick and lemon colored. Fold egg yolk mix gently into egg whites. Combine dry ingredients; add ½ at a time, folding gently after each addition until all dry particles disappear.
Spread into a 15 x 10” jellyroll pan, greases then lined with wax paper and greased again and floured lightly. Bake at 375 for 12-15 minutes until top springs back when touched lightly in center. Turn out immediately onto a clean towel sprinkled with powdered sugar. Remove paper. Roll cake in towel, starting with 10” side. Cool. Unroll and spread with whipping cream and sliced strawberries. Roll again. Place on serving plate seam side down. Sprinkle powdered sugar on top of cake. Chill several hours before serving.