Source  Brown Eyed Baker

Recipe Added:  11/29/2013

Place egg whites in a large mixing bowl; let stand room temperature for 30 minutes. Meanwhile, line a 15x10" baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 F.

Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time. Carefully spread batter into prepared pan. Bake 15-20 minutes until cake springs back when lightly touched. Cool 5 minutes. Dust a clean kitchen towel with 1 Tbsp powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.

Unroll cooled cake; spread filling to within ½-inch of edges (may have filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.

1. http://www.browneyedbaker.com/2012/04/06/strawberries-and-cream-angel-food-cake-roll/