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:

1. Preheat oven to 175 C (350 F). Line a full sheet pan with parchment paper.

 

2. 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.

 

3. Spread batter evenly in prepared pan. Bake until done.

 

4. 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.

 

5. 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.

 

6. 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.

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1. Sift 1 cupful of flour and 1 teaspoonful of baking powder five times. Beat the whites of 11 eggs to a very stiff froth, and add a little salt to the beaten whites; then add sugar and flavoring and beat thoroughly. Stir the flour in carefully.

 

2. Bake in an un greased pan slowly for 40 minutes. Place on a cake cooler, so that the air will circulate underneath.

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