Strawberry Roll

3/4 c. flour

1 t. baking powder

1/2 t. salt

4 eggs, separated

1 c. sugar, divided

1/2 t. vanilla

1/2 t. almond extract

Powdered Sugar

1 pint heavy cream

1 qt. strawberries, hulled and sliced

Spray a cookie sheet with sides with cooking spray and then line with parchment paper.

Beat egg whites on high speed until frothy.  Gradually add 1/2 c. of the sugar beating until stiff peaks form. Set aside.

Beat egg yolks with remaining 1/2 c. of sugar until thick and lemon colored.  Sift flour, baking powder and salt over egg yolk mixture and mix at low speed until just combined.

Gently fold egg yolk mixture into egg whites just until blended.  Spread onto the parchment lined pan.  Bake at 375* for 12-15 minutes, until golden brown.

While cake is baking, place a clean linen towel on the counter and sprinkle with powdered sugar.  When cake is baked, remove from oven, turn onto the linen towel and remove the parchment paper.

Place the towel over the edge of the cake lengthwise and begin rolling the cake and the towel together until it becomes one long roll.  Let cool completely.

While cake is cooling, beat cream with 1 T. of powdered sugar until light and fluffy and fold in strawberries.  Unroll cake and spread strawberries and cream over the cake evenly.  Using towel, roll half the cake to the middle and then roll the other half over the top.  Trim the edges and place on serving platter.  Chill until ready to serve.