Ingredients:
CAKE:
12 egg whites (from large eggs)
1 cup + 1 Tbs. flour
1 1/3 cup sugar
1/4 tsp. salt
1 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract
FILLING:
1 quart strawberries, sliced
1/4 cup sugar
2 cups whipping cream
whole strawberries
Preparation:
- Preheat oven to 175 C (350 F). Line a full sheet pan with parchment paper.
- CAKE: Beat egg whites; add cream of tartar and salt when eggs are foamy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar and vanilla. As soft peaks begin to form, add the remaining sugar and extracts. Fold flour mixture gently into batter.
- Spread batter evenly in prepared pan. Bake until done.
- Generously sift confectioners’ sugar over top of cake. Cover top of cake with clean kitchen towel; invert onto another wire rack. Remove pan; peel off waxed paper. Starting from a short end, roll up cake and towel together. Place roll, seam side down, on rack to cool completely.
- FILLING: Combine strawberries and sugar; set aside. Beat whipping cream until foamy; gradually add 3 Tbs. powdered sugar, beating till soft peaks form. Drain strawberries.
- Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with strawberries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole strawberries and chill.
