Strawberry Jelly Roll Cake

Ingredients: (Conversion Chart)

• 4 cups strawberries, quartered lengthwise
• ¾ cup sugar, divided
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 5 egg whites
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 1 (10-ounce) jar strawberry jam

Directions:

1. In a medium bowl, combine the strawberries and ¼ cup sugar, cover and chill 1 hour, stirring occasionally.
2. Preheat oven to 400°F. Meanwhile, coat a 15" X 10" jelly-roll pan with cooking spray, line with wax paper, and coat wax paper with cooking spray.
3. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Place remaining ½ cup sugar, egg whites, and egg yolks in a large bowl, and beat with a mixer at high speed until fluffy, about 5 minutes. Stir in vanilla. Sift half of flour mixture into egg mixture and fold in. Repeat with remaining flour mixture.
5. Pour batter evenly into prepared pan, and bake in preheated oven until cake springs back when touched lightly in center, about 10 minutes. Loosen sides of cake with a knife, and turn out onto a dishtowel dusted with powdered sugar. Peel off wax paper, and let cool 2 minutes.
6. Starting at narrow end, roll up cake and towel together. Place on a wire rack, seam side down, and let cool 1 hour. Unroll carefully, remove towel and spread jam over cake. Reroll cake, and cut into 8 slices.
7. Top each slice with strawberries and serve.

Nutrition Info: