STRAWBERRY - MALLOW CAKE ROLL

Strawberry - Mallow Cake Roll image

Provided by Cassie *

Time 40m

Number Of Ingredients 11

4 eggs, seperated
2/3 c all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 c sugar, divided
1/2 tsp vanilla extract
2 ( 8 ounces each) spreadable strawberry cream cheese
1 jar(s) ( 7 ounces) marshmallow creme
3 c sliced fresh strawberries, divided
chocolate syrup, optional
confectioners' sugar, for sprinkling towel

Steps:

1. Let eggs stand at room temperature for 30 minutes. Line a greased 15 in, x 10 in. x 1 in. baking pan with waxed paper and grease the paper; set aside
2. Stir together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beat until thick and lemon - colored. Beat in vanilla. Add dry ingredients; mix well.
3. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into batter; fold in remaining whites.
4. Gently spoon into prepared pan. Bake at 375 for 10 - 12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
5. In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2 1/2 cups strawberries. Roll up again. Place seam side down on platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. This is so good...I can't wait to make it again..enjoy!