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1
Spray 15x10x1-inch pan with cooking spray.
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2
Line with waxed paper; spray with additional cooking spray.
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3
Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
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4
Beat egg whites in small bowl with mixer on high speed until foamy.
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5
Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside.
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6
Beat egg yolks in large bowl with mixer on high speed until blended.
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7
Gradually add remaining granulated sugar, beating until thick and lemon colored.
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8
Mix flour, cocoa powder and baking powder until blended.
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9
Gradually add to batter, mixing well after each addition.
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10
Add egg whites; stir gently with whisk just until blended.
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11
Spread onto bottom of prepared pan.
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12
Bake 8 to 10 min.
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13
or until top of cake springs back when touched in center.
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14
Immediately invert cake onto prepared towel; remove pan.
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15
Carefully peel off paper.
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16
Starting at one short side, roll up cake and towel together.
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17
Cool completely on wire rack.
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18
Mix cream cheese and 1/4 cup of the remaining powdered sugar in medium bowl until blended.
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19
Gently stir in 1-1/2 cups COOL WHIP.
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20
Unroll cake; remove towel.
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21
Spread cream cheese mixture onto cake.
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22
Drop small spoonfuls of jam over cream cheese mixture.
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23
Reroll cake; place, seam side down, on platter.
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24
Sprinkle with remaining powdered sugar.
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25
Garnish with strawberries.
