Stawberry-Mallow Cake Roll

One of my favorite summertime fruits is the strawberry. At this time of year, I just can't seem to get enough of these sweet, healthy berries. The posting today is a dessert that I found in a Taste of Home magazine this spring. I made it for a group of Master Gardeners that met at my house in June and it was a big hit.

Strawberry-Mallow Cake Roll

4 eggs, separated( let stand at room temperature for 30 minutes)

2/3 c. flour

1 tsp. baking powder

1/4 tsp salt

3/4 c. sugar, divided

1/2 tsp. vanilla

2 cartons(8 oz. each) spreadable strawberry cream cheese

1 jar (7 oz) marshmallow creme

3 c. sliced fresh strawberries, divided

Powdered sugar
Chocolate syrup (optional)

1. Line a greased 15 x 10 x 1 inch baking pan with waxed paper and grease the paper; set aside

2.Mix together the flour, baking powder, and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 c. sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well.

3.In a small bowl, beat egg whites on medium speed until soft peaks form and sugar is dissolved. Gradually beat in remaining sugar, about 2 tbl. at a time, on high speed. Fold a fourth of the egg whites into the batter; fold in remaining whites.

4. Gently spoon into prepared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered
sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.

5. In a small bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixure within 1/2 in of the edges. Top with 2 1/2 c. strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours.

6. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired ( can't imagine why you wouldn't!! :) ) Refrigerte leftovers.

Serves 10.