INGREDIENTS:

• 3 eggs, separated
• Sugar
• 1/2 c. all-purpose flour
• 1/3 c. cocoa
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 c. water
• 1 tsp. vanilla extract
• 2 c. Cool Whip
• 3 c. drained strawberries

DIRECTIONS:

• Line a 15 x 10 x 1 inch jelly roll pan with aluminum foil; grease
• foil generously. In small bowl of mixer beat egg yolks about 3
• minutes on high speed. Gradually add 1/2 cup sugar. Continue
• beating for 2 minutes. In small bowl, combine flour, cocoa, 1/3 cup
• sugar, baking soda, and salt; add alternately with water and 1
• teaspoon vanilla to egg yolk mixture, stirring just until batter is
• smooth. Beat egg whites until foamy; add 1 tablespoon sugar and
• beat until peaks form. Carefully fold beaten egg whites into
• batter; spread evenly into prepared pan. Bake in preheated 375
• degree oven 15 to 18 minutes or until top of cake springs back when
• touched lightly with finger. Invert onto slightly dampened towel;
• carefully remove foil. Starting from narrow end, immediately roll
• cake and towel together jelly roll fashion. Let stand 1 minute.
• Unroll and remove towel; reroll cake. Cool completely on wire rack.
• When cool, spread a mixture of Cool Whip and well drained
• strawberries and roll into a jelly roll. Use the remaining spread
• as an icing. Serves 10.