Strawberry Mallow Cake Roll

Just wanted to share a recipe that was a big hit at a church function this past weekend!

Strawberry Mallow Cake Roll

4 eggs, separated

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

Let eggs stand at room temperature for 30 minutes.

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.

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.

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.

Gently spoon into prepared pan. Bake at 375° 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.

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.

Just before serving, garnish with remaining strawberries.

Linked to: Tasty Tuesday at Balancing Beauty and Bedlam

DIY Day at A Soft Place to Land