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1
Grease bottom and sides of a 15 x 10 x 1 jellyroll pan with vegetable oil; line with wax paper and grease wax paper with oil. Set pan aside.
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2
With electric mixer, beat egg yolks in a large bowl until thick and lemon colored; stir in vanilla and set aside. Beat egg whites until foamy; add cream of tartar and salt, beating until stiff, but not dry.
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3
Fold in 3/4 cup powdered sugar. Fold whites into yolk mixture.
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4
Gradually fold flour into egg mixture.
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5
Spread batter evenly into prepared pan.
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6
Bake at 350u00b0 for 10 to 12 minutes.
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7
Sift 1 to 2 tablespoons powdered sugar in a 15 x 10-inch rectangle on a cloth towel.
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8
When cake is done, immediately loosen from sides of pan and turn out onto sugared towel.
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9
Peel off wax paper.
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10
Starting at narrow end; roll up cake and towel together.
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11
Let cool completely on a wire rack, seam side down.
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12
Combine sliced strawberries and 2 tablespoons sugar; set aside.
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13
Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form.
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14
Unroll cake. Spread cake with sliced strawberries and half of whipped cream, reroll cake (without towel).
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15
Place on serving plate, seam side down; spread remaining whipped cream on all sides.
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16
Garnish with whole strawberries, if desired.
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17
Chill until serving time.
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18
Yields 8 to 10 servings.
