Strawberry Whip Roll

• 1/2 cup sifted all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup sugar
• 3 eggs, beaten
• 1 1/4 tsp. vanilla
• 3 tbsp. melted butter
• 1 egg white
• 1 cup sliced strawberries
• Confectioners' sugar
• Whole strawberries

Sift together flour, baking powder and salt. Add 1/2 cup sugar to eggs gradually and beat until thick and light colored. Add vanilla; fold in flour mixture. Add melted butter; pour into 7 x 11 x 1 1/2-inch pan, lined with waxed paper. Bake at 400 degrees 10 minutes. Turn out onto damp cheesecloth; roll cake up and cool. Beat egg white until stiff, buf not dry; gradually beat in remaining sugar. Unroll cake and spread with meringue; top meringue with sliced strawberries. Reroll and top with confectioners' sugar; garnish with mounds of additional meringue topped with whole strawberries.

Yield: 6 servings.

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