2 egg whites
2 eggs
3 egg yolks
1/3 c cake flour
3 T corn starch
1/2 c sugar
1 t vanilla extract
1/4 t cream of tartar
Have the ingredients at room temperature. Coat a 17 x 12 inch pan with cooking spray, line with a parchment paper, butter and flour the paper, set aside
Combine flour and corn starch, set aside. In a bowl beat egg yolks, eggs and sugar at high speed until thick and fluffy, beat in vanilla extract. Sift half of flour mixture over egg mixture and fold in gently. Add remaining flour mixture, mix.
In another bowl, beat egg whites, add cream of tartar, beat until foamy. Add 1 T sugar and beat until stiff peaks form. Gently fold a little of the egg whites into batter, fold in remaining egg whites. Pour batter into prepared pan. Bake at 450 degrees for 6-8 minutes until the top is golden brown and springs back when lightly pressed. While the cake hot, run a knife around the edges of the pan. Immediately invert cake onto a clean dish towel. Remove the parchment paper, sprinkle with powdered sugar and roll cake up with the towel. Once the roll is cooled, unroll cake and spread with strawberry mousse filling-
5 – 8 fresh or frozen strawberries
1 T sugar
1 t corn starch
2 T water
2 oz white chocolate baking bar
1 c heavy whipping cream
1/2 t vanilla extract
In a saucepan mix sugar, water and cornstarch. Add strawberries and bring mixture to a boil, stirring constantly. Set aside to cool. Melt chocolate with 1/4 c heavy cream, stir until smooth, set aside to cool. Stir chocolate mixture into strawberry mixture. Beat 3/4 c heavy cream and vanilla until soft peak form, fold in with strawberry mixture. Unroll cake and spread filling over cake. Roll cake up, cover and place in refrigerator to thoroughly chill. Just before serving sprinkle powdered sugar on top, garnish with sliced strawberries.
