Strawberries and Cream Log

• 4 eggs, separated
• 14 cup water
• 34 cup granulated sugar
• 1 teaspoon vanilla extract
• 34 cup robin best for cake-and-pastry flour
• 34 teaspoon baking powder
• 14 teaspoon salt
• icing sugar, for decorating
• 12 cup whipping cream
• 12 cup good quality white chocolate, melted and cooled
• 1 12 cups strawberries, sliced

1. Preheat oven to 375F Grease a 15x10-inch jelly roll pan.
2. Line with parchment paper and grease the paper.
3. Beat egg yolks, water, sugar and vanilla until light, about 5 minutes.
4. Beat in flour, baking powder and salt.
5. Whip egg whites in a separate bowl, until stiff but not dry.
6. Fold egg whites into batter.
7. Spread batter evenly over prepared pan.
8. Bake in preheated oven 15 minutes, or until cake starts to pull away from pan.
9. immediately dust cake with icing sugar.
10. Invert cake onto tea towel, remove parchment paper.
11. Starting from the shorter side, roll cake in tea towel.
12. Cool on rack.
13. FILLING: Whip cream until it thickens and holds its shape.
14. Fold in cooled white chocolate and strawberries.
15. Unroll cooled cake and spread whipped cream mixture over cake.
16. Roll up cake and refrigerate until ready to eat.
17. Sprinkle with icing sugar before serving.

eggs, water, sugar, vanilla, robin best for cake, baking powder, salt, icing sugar, whipping cream, white chocolate, strawberries

Taken from www.food.com/recipe/strawberries-and-cream-log-431043 (may not work)