Strawberry Cake Roll

(Courtesy of Taste of Home)


Ingredients:
4 eggs, separated
2/3 c. sugar, divided
1 Tbsp. milk
1/4 tsp. grated lemon peel
1/2 c. all-purpose lour
1/4 tsp. cream of tartar
FILLING:
1 carton (8 oz.) Marscarpone cheese
2 Tbsp. lemon juice
2 Tbsp. sugar
2 c. sliced fresh strawberries
2 tsp. confectioners' sugar


Directions:
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.  Coat a 15x10 baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray.  Set aside.


In a large mixing bowl, beat the egg yolks, 1/3 c. sugar, milk and lemon peel.  Gradually stir in flour.  Add cream of tartar to egg whites; beat on medium speed until soft peaks form.  Gradually beat in remaining sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.


Carefully spread into prepared pan.  Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with a long side.  Cool completely on a wire rack.


In a small bowl, combine cheese and lemon juice.  Unroll cake; spread filling evenly over cake to within 1/2 inch of the edges.  Sprinkle with sugar and top with strawberries; roll up again.  Cover and chill for 1 hour before serving.  Dust with confectioners' sugar.  Refrigerate leftovers.

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