Strawberry Cake Roll

• 3/4 c. sifted cake flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 4 eggs
• 1 tsp. vanilla
• 1/2 c. sugar
• 1 Tbsp. sifted powdered sugar
• 1 (4 serving) envelope low calorie strawberry gelatin
• 10 oz. pkg. frozen strawberries
• 1 envelope (from a 2 1/2 oz. pkg.) low calorie topping mix

1. Sift flour, baking powder and salt.
2. Beat eggs and add vanilla until thick and lemon colored.
3. Gradually add 1/2 cup of sugar, beating until fluffy.
4. Fold in flour mixture.
5. Spread batter evenly in waxed paper-lined 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
6. Bake at 400u0b0 until lightly browned, 10 to 12 minutes. Immediately loosen sides and turn onto a towel sprinkled with powdered sugar.
7. Remove wax paper.
8. Starting at narrow end, roll cake and towel together.
9. Cool 30 minutes on rack.
10. Chill thoroughly.

cake flour, baking powder, salt, eggs, vanilla, sugar, powdered sugar, strawberry gelatin, frozen strawberries, topping mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947296 (may not work)