Serves: 4
Total Calories: 163

2 eggs yolk large
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 eggs white large, at room temperature
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon powdered sugar
1 cup strawberry ice milk softened
1 1/2 cups strawberries
2 teaspoons sugar
1/8 teaspoon vanilla extract

Preheat oven to 350°. Grease a 10 x 6 x 2-inch baking dish. Line inside of dish with waxed paper.

In a small mixer bowl at medium speed, beat egg yolks for 5 minutes or until thick and pale yellow. Gradually beat in 3 tablespoons sugar and continue beating until sugar dissolves. Beat in 1/2 teaspoon vanilla. Wash beaters.

In a second small mixer bowl at high speed, beat egg whites until soft peaks form. By hand, fold into egg yolks. Sift flour, baking powder and salt over the top. Fold in until flour mixture is moistened and no streaks remain. Spread in dish.

Bake for 12 to 15 minutes or until top springs back when lightly touched. Loosen edges if necessary and immediately invert onto towel sprinkled with powdered sugar. Carefully peel off waxed paper. Roll cake in towel starting at narrow end place on a wire rack to cool completely.

Unroll cake and spread with ice milk. Re-roll. Wrap in foil and freeze at least 4 hours. Can be made up to 1 week before serving.

Place frozen cake roll in refrigerator 30 minutes before serving.

Slice strawberries and place in a blender container. Add 2 teaspoons sugar and 1/8 teaspoon vanilla. Cover and blend until pureed. Let stand for 20 minutes.

To serve, slice cake roll and place slices on individual plates. Spoon pureed strawberries over the top.

High Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 4
Total Calories: 163
Calories from Fat: 27

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