Strawberries and Cream Angel Food Cake Roll

Directions

• Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• Meanwhile, line a 15 x 10 inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees.
• Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. rnGradually beat in sugar (total of 2 cups and 2 tablespoons), 2 tablespoons at a time, on high until glossy peaks form and sugar is dissolved.
• Fold in flour, 1/4 cup at a time.
• Carefully spread batter into prepared pan. rnBake for 15-20 minutes or until cake springs bak when lightly touched.rnCool for 5 minutes.
• Dust a clean kitchen towel with 1 tablespoon powdered sugar.rnTurn the cake out onto the kitchen towel.rnGently peel off waxed paper. rnRoll up cake in the towel jelly-roll style, starting with a short side.rnCool completely on a wire rack.
• Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken.rnAdd powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form.rnGently fold in the strawberries. rnStore in the refrigerator until ready to use.
• Unroll cooled cake; spread filling to within 1/2 inch of edges (you will have some filling leftover).rnRoll up again. rnPlace seam side down on a serving plate; sprinkle with additional powdered sugar, if desired.rnServe with any leftover strawberries and cream filling.rnStore leftovers, covered with plastic wrap, in the refrigerator.