Strawberry-Mallow Cake Roll

• 4 large eggs,
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar, divided
• 1/2 teaspoon vanilla extract
• 2 cartons (8 ounces each) spreadable strawberry cream cheese
• 1 jar (7 ounces) marshmallow creme
• 3 cups sliced fresh strawberries, divided
• Chocolate syrup, optional

1. Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
2. Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup 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. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.
4. Gently spoon into prepared pan. Bake at 375u0b0 for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' 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 mixture to within 1/2 in. of edges. Top with 2-1/2 cups 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. Refrigerate leftovers.

eggs, allpurpose, baking powder, salt, sugar, vanilla, cartons, marshmallow creme, fresh strawberries, chocolate syrup

Taken from www.tasteofhome.com/recipes/strawberry-mallow-cake-roll/ (may not work)