Strawberry Roll Cake

Individual Rolls

Strawberry Roll Cake
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4 eggs at room temperature
3/4 teaspoon baking powder
1 teaspoon salt
3/4 granulated sugar
1 teaspoon vanilla extract
3/4 cup sifted cake flour
confectioner's sugar
9 ounces cream cheese, at room temperature
3 tablespoons sugar
3 tablespoons Grand Marnier
1 quart strawberries sliced

Preheat oven to 400°F

Beat the eggs, preferably in an electric mixer, with the baking powder and salt until thick and light-coloured, gradually adding three-quarters cup granulated sugar. Add the vanilla and fold in the flour.

Turn into a 15 1/2 X 10 1/2 inch jelly roll pan that has been greased and lined with greased paper. Bake thirteen minutes.

Turn from the pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper and cut off the crisp edges of the cake. Roll, jelly-roll fashion, with the towel inside and enwrapping the cake. Chill.

Cream the cheese until fluffy with the Grand marnier and three tablespoons of sugar. Unroll the cake, spread with cheese and distribute the sliced berries over the cheese. Roll, jelly-roll
fashion and chill until cold. Serve with additional berries crushed and sweetened to taste.