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STRAWBERRY CREAM ROLL

3/4 c. flour
4 eggs, separated
1 tsp. vanilla
3/4 tsp. baking powder
3/4 c. sugar
1/4 tsp. salt

Sift together flour and baking powder. Beat egg yolks
until thick and lemon colored. Gradually add sugar; stir
in vanilla. Blend in flour mixture; beat until smooth.
Whip egg whites with salt until stiff, but not dry.
Fold beaten egg whites into flour mixture. Grease
10 x 15 inch pan, line with wax paper and grease again.
Spread batter evenly in pan. Bake in 375 degree oven
about 13 minutes. Lightly dust clean towel with confectioners'
sugar, loosen cake from sides of pan and invert into towel.
Lift off pan; carefully peel off paper. Cut off crusty edges
from cake. Roll up cake very gently, beginning at the narrow
end. Cool about 10 minutes. Use cherries on the snow filling
or cream filling.

CREAM FILLING
1 c. heavy cream
1 pt. sliced strawberries
1/3 c. sugar

Whip cream until stiff. Fold in sugar and strawberries.
Spread on unrolled cake. Roll up and refrigerate
with open end on the underside. Before serving
sprinkle with confectioners' sugar.