Ingredients

•Crisco® Flour No-Stick Cooking Spray
•4 large eggs, separated
•3/4 cup granulated sugar
•1 tsp. vanilla extract
•3/4 cup Pillsbury SOFTASILK® Cake Flour orPillsbury BEST® All Purpose Flour
•3/4 tsp. baking powder
•1/4 tsp. salt
•Powdered sugar
•1 cup Smucker's® Strawberry Preserves orSmucker's® Low Sugar Strawberry Preserves
•1 cup heavy cream
•Fresh fruit and mint sprigs for garnish (optiona

Instructions

•Heat oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
• Beat egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
• Sift together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
• Bake 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
• Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
• Beat cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
• Sprinkle with powdered sugar; garnish with fruit and mint, if desired, before serving. Yield: 12 servings.

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