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1
Let eggs stand at room temperature for 30 minutes.
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2
Line a greased 15 x 10 x 1 inch baking pan with waxed paper and grease the paper; set aside.
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3
Sift together the flour, baking powder and salt; set aside.
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4
In a large mixing bowl, beat egg yolks until slightly thickened.
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5
Gradually add 1/4 cup sugar, beating until thick and lemon colored.
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6
Beat in vanilla.
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7
Add dry ingredients; mix well.
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8
In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
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9
Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
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10
Fold a fourth of the egg whites into batter; fold in remaining whites.
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11
Gently spoon into prepared pan.
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12
Bake at 375 for 10-12 minutes or until cake springs back when lightly touched.
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13
Cool for 5 minutes.
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14
Turn cake onto a kitchen towel dusted with confectioners' sugar.
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15
Gently peel off waxed paper.
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16
Roll up cake in the towel, starting with a short side.
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17
Cool completely on a wire rack.
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18
In a small mixing bowl, beat cream cheese and marshmallow creme.
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19
Unroll cake; spread cream cheese mixture to within 1/2 inch of edges.
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20
Top with 2 1/2 cup strawberries.
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21
Roll up again.
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22
Place seam side down on a platter.
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23
Refrigerate for at least 2 hours.
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24
Just before serving, garnish with remaining strawberries.
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25
Refrigerate leftovers.
