Strawberry Cake Roll

CAKE
4 Eggs
3/4 cup Sugar
1 tsp Vanilla
3/4 cup Cake flour
3/4 tsp Baking powder
1/4 tsp Salt
Sugar, confectioners

BUTTERCREAM
3/4 cup Butter; softened
2 3/4 cups Sugar, confectioners
1 Egg
1/2 cup Strawberry preserves

WHIPPED CREAM
1 pint Heavy cream
1/2 cup Sugar, confectioners
1 tsp Vanilla
1 pint Strawberries

Preheat oven to 400 degrees. Line a 15x10-inch jelly roll pan with waxed paper. Butter lightly.

Beat eggs until light. Add sugar, gradually. Beat until thick and lemon colored. Add vanilla.

Sift flour, baking powder and salt. Fold into egg mixture. Pour into pan. Bake 10 minutes or until cake springs back when pressed lightly.

Roll cake inside a towel coated with sifted powdered sugar; start at the short side. Cool.

For the buttercream, beat butter and sugar until light and fluffy. Beat in egg, then preserves. To hold together, this may be chilled, but let it soften before spreading.

Whip cream with sugar and vanilla.

To assemble: Unroll cake. Spread with buttercream. Roll up again. Place seam side down on serving plate Frost with cream and chill several hours. Garnish with berries.