Title: Strawberry cake roll
 Categories: Cakes
      Yield: 1 servings
 
           Cake:
      4    Eggs
    3/4 c  Sugar
      1 ts Vanilla
    3/4 c  Cake flour
    3/4 ts Baking powder
    1/4 ts Salt
           Powdered sugar
           Buttercream:
    3/4 c  Butter, softened
  2 3/4 c  Powdered sugar
      1    Egg
    1/2 c  Strawberry preserves
           Whipped cream:
      1 pt Heavy cream
    1/2 c  Powdered sugar
      1 ts Vanilla
      1 pt Strawberries
 
  Preheat oven to 400 degrees. Line a 15 x 10" jelly roll pan with waxed
  paper. Butter lightly. Beat eggs until light. Add sugar, gradually.
  Beat until thick and lemon colored. Add vanilla. Sift flour, baking
  powder and salt. Fold into egg mixture. Pour into pan. Bake 10
  minutes or until cake springs back when pressed lightly. Roll cake
  inside a towel coated with sifted powdered sugar; start at the short
  side. Cool. For the buttercream, beat butter and sugar until light
  and fluffy. Beat in egg, then preserves. To hold together, this may
  be chilled, but let it soften before spreading. Whip cream with sugar
  and vanilla. To assemble: Unroll cake. Spread with buttercream. Roll
  up again. Place seam side down on serving plate Frost with cream and
  chill several hours. Garnish with berries. Makes 1 cake roll.