Strawberry-Mallow Cake Roll

Made this for easter and it was a hit. It was my first time making a roll and this turned out great

• Ready In: 40 mins
• Serves: 10

Ingredients

• CAKE

• 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

• FILLING

• 2 (8 ounce) cartons  spreadable strawberry cream cheese
• 1 (7 ounce) jar marshmallow creme
• 3  cups  sliced fresh strawberries, divided
•  chocolate syrup (optional)

Directions

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.