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1
Preheat oven to 350.
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2
Spray a 15 x10 by 1 inch jelly roll pan with non stick spray.
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3
Line pan with parchment paper and spray paper with non stick spray
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4
Have egg whites in one large bowl and egg yolks in another large bowl and have them at room temperature
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5
Whisk flour.
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6
baking powder and salt in a bowl, set aside
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7
Beat egg yolks and buttermilk until light in color and increased in volume.
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8
Beat in 1 cup of the sugar and vanilla until well mixed
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9
Stir in flour mixture.
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10
Making sure it's mixed well but don't overmix
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11
With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, slowly add remaing 1/2 cup sugar and beat until glossy peaks form
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12
Fold 1/4 of egg whites into egg yolk mixture then fold in remaining in 3 more additions.
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13
Spread batter evenly in prepared pan.Bake 16 to 18 minutes until golden and not sticky to touch and it springs back when touched
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14
Cool 5 minutes on rack in pan.
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15
Run a knife around edges of cake to unstick any edges if cake
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16
After cake cools 5 minutes invert onto confectioners sugar dusted kitchen towel.
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17
Carefully peel off parchment paper
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18
Roll cake up in towel, into a roll.
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19
Cool in towel on rack
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20
MAKE FILLING
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21
Beat cream until soft peaks form, add strawberry jan, confectioner's sugar and vanilla and beat until stiff peaks form.
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22
Add drops of food color now if you want a darker pink color.
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23
Unroll cooled cake and spread strawberry cream over cake
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24
Roll cake up, using towel as a guide to tightly roll.
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25
Place seam side down on pan and frost withe Creamy Buttcream Frosting recipe attached below, and decorate with sprinkles, strawberries and blueberries .
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26
Cake should be stored in refigerator
