Strawberry-mallow Cake Roll

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

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
• chocolate syrup (optional)

Recipe

• 1 let eggs stand at room temperature for 30 minutes.
• 2 line a greased 15-in. x 10-in. x 1-in. 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; 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; fold in remaining whites.
• 11 gently spoon into prepared pan. bake at 375° for 10-12 minutes or until cake springs back when lightly touched. cool for 5 minutes.
• 12 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.
• 13 filling:.
• 14 in a small mixing bowl, beat cream cheese and marshmallow creme.
• 15 unroll cake; spread cream cheese mixture to within 1/2 inches of edges.
• 16 top with 2-1/2 cups strawberries.
• 17 roll up again. place seam side down on a platter.
• 18 refrigerate for at least 2 hours.
• 19 just before serving, garnish with remaining strawberries. serve with chocolate syrup if desired. refrigerate leftovers. yield: 10 servings.