A yummy, light tasting dessert. Stores well in the freezer. Thaws quickly. Very good to keep on hand.
Strawberry Roll
Cake:
3 Eggs
1 cup Sugar
5 Tablespoons Water
1 ½ teaspoons Vanilla
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
Powdered Sugar
Line a warm jelly roll pan or bakers half sheet (18x13 inches) with wax paper . Grease the wax paper.
Set oven to 375 degrees.
Beat eggs until they appear light yellow. Add sugar and beat until thick. Add vanilla and water and beat until combined. Then beat in dry ingredients.
Pour onto prepared baking sheet and spread out with spatula or knife making sure the mixture is fairly even (no thin spots).
Bake for 12-15 minutes.
Sprinkle a clean dish towel with powdered sugar. Turn cooked cake (top side down)onto towel and remove wax paper. Roll up the cake in the dish towel lengthwise and place in freezer for 15 minutes. Prepare the filling.
Filling:
1 8 oz. Cream cheese at room temp.
1 cup Sugar
½ stick Margarine
1 Tablespoon Light corn syrup
1 teaspoon Vanilla
½ cup Fresh Strawberries, chopped
Mix all ingredients together with blender or hand mixer. Carefully unroll cake and spread filling inside. Re-roll the cake and wrap tightly in plastic wrap. Wrap again with foil. Freeze for 24 hours.
When ready to serve remove cake from freezer and let stand for 15 minutes at room temp. Then slice into 1 inch rounds. Serve with fresh strawberries and whipped cream or cool whip! | 
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