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1
Preheat the oven to 375 degrees F.
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2
Spray a heavy, medium-sized shallow rectangular pan with cooking spray.
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3
Line the pan with waxed paper, and also spray paper.
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4
In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy.
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5
Add 1/4 cup sugar and beat on high speed until soft peaks form.
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6
Set aside.
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7
In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed.
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8
Add the vanilla and then the sifted flour, and mix until well blended.
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9
Fold 1/4 of the egg whites into the batter.
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10
Then carefully fold in the remaining egg whites.
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11
Spread the batter evenly into the pan.
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12
Bake for 12 minutes, or until lightly browned.
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13
The cake should spring back when touched lightly.
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14
While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar.
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15
Cover cake with a baking cloth.
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16
Invert the cake by placing a large cookie sheet over the cloth and turning the cake over.
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17
Remove the waxed paper and roll the cake in the cloth.
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18
Cool the cake on a wire rack while mixing the filling.
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19
Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle.
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20
For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended.
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21
Unroll the cake.
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22
Spread the filling on the cake, leaving a 1/2-inch border.
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23
Carefully re-roll the cake.
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24
Garnish with powdered sugar.
