Preparation:
1. Preheat oven 400F. Line 15 x 10 x 1-inch jelly-roll pan with parchment papper and set aside. Onto sheet of wax paper or a paper plate sift together flour, baking powder, and salt 2 times; set asiede. 2. In mixing bowl, using electric mixer on high speed, beat eggs utnil thick and lemon colored, about 5 minutes; gradually beat in sugar, then fold in sifted ingredients. 3. Pour batter into paper-lined pan and bake until golden, 9 to 10 minutes (top should spring back when touched lightly with finger). 4. Remove from oven and turn cake onto a towel, remove and discard parchment paper. Starting at narrow end, roll cake with towel; set on wire rack and let cool. 5. In bowl combine chopped strawberries and melted spread. Unroll cooled cake, remove towel, and spread berry mixture over cake surface; reroll cake and place, seam side down, on serving platter. Spread whipped topping over top and sides of log; slice reserved berries and arrange slices attractively on log. To serve, cut into 8 equal slices. |
