3 large eggs
1 cup sugar
5 tablespoons water
1 1/2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large package (8 ounces) cream cheese
2/3 cup sugar
1/4 cup margarine
1/2 tablespoon light corn syrup
1 teaspoon vanilla
1 1/4 cups strawberries, diced and divided
Preheat oven to 375 degrees. In mixing bowl, beat eggs until light and lemon colored. Add sugar and beat until light and thick. Beat in water and vanilla.
In separate bowl, sift flour, baking powder and salt together. Fold into egg-sugar mixture.
Pour batter into buttered jelly roll pan (10×15 inches) lined with waxed paper (also buttered). Spread evenly. Bake 12-15 minutes.
Lightly sift a thin layer of powdered sugar onto a sheet of waxed paper or a clean dish towel. Let cake cool 2-3 minutes, then loosen the edges and turn out onto waxed paper or towel. Peel off top sheet of waxed paper. Trim any dry edges off cake. Roll cake with waxed paper or towel, starting on a long side. Cool.
Blend cream cheese, sugar and margarine. Add corn syrup and vanilla. Fold 1/2 cup strawberries into cream cheese mixture. Carefully unroll cake and remove waxed paper or towel. Spread filling on cake and re-roll. Lightly dust with powdered sugar and garnish with remaining strawberries. Serves 16.
Serving size: 1 slice. Per serving: 204 calories, 2.2 g protein, 8.5 g fat, 29.6 g carbohydrates, trace fiber, 141 mg sodium, 18 mg cholesterol
June Spaulding , United Cooperative Services