Strawberry-Yogurt Roulade

  1. Preheat oven to 350 degrees.
  2. Butter a 10-by-15-inch jelly-roll pan; line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end.
  3. Butter the paper.
  4. Sift together the flour, baking powder and salt.
  5. Set aside.
  6. Beat eggs at high speed until very thick and light, almost like softly whipped cream.
  7. Gradually beat in granulated sugar, then fold in flour mixture.
  8. Spread the batter in the pan and bake for about 20 minutes until puffed and golden brown.
  9. Quickly run a knife around the edges of the pan.
  10. Heavily dust a clean dish towel (but not terrycloth) or a sheet of waxed paper with sifted confectioners' sugar and invert cake, pan and all, on surface.
  11. Lift off pan, peel off waxed paper and gently roll cake up from narrow side in towel or paper.
  12. Allow to cool completely.
  13. Rinse and hull the berries.
  14. Slice them and fold in the brown sugar.
  15. Drain the yogurt of any excess liquid and gently fold it into the berries.
  16. Carefully unroll the cake and spoon the berry mixture over the surface.
  17. Slowly re-roll the cake as tightly as possible without causing the berry mixture to ooze out.
  18. Gently wrap it in foil, enclosing it completely and refrigerate it for at least an hour.
  19. To serve, transfer it to a serving dish and, using a serrated knife, cut slices from open ends at an angle.

butter, cake flour, baking powder, salt, eggs, granulated sugar, confectioners, strawberries, light brown sugar, nonfat yogurt

Taken from cooking.nytimes.com/recipes/11443 (may not work)

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