Let eggs stand at room temp for 30 minutes. Line a greased 15 X 10 X 1 inch baking pan with waxed paper and grease the paper; set aside. Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Add dry ingredients; mix well.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into batter; fold in remaining whites. Gently spoon 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 a towel, starting with a short side. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese and marshmallow creme. Unroll the cake; spread cream cheese mixture to within 1/2 inch of edges. Top with 1 1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. Just befor serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers.
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