Strawberries and Cream Cake Roll

Instructions

1. Preheat oven to 375°F. Grease bottom and sides of a 15” x 10” jelly roll pan. Line pan with waxed paper; grease and flour waxed paper.
2. In a bowl using an electric mixer, beat egg yolks on high speed until thick and pale. Gradually add ⅓ cup Splenda Sweetener, beating constantly. Mix in oil and vanilla extract.
3. In another bowl using clean beaters, whip egg whites on high speed until foamy. Gradually add remaining ⅓ cup Splenda Sweetener and corn syrup, beating until stiff but not dry.
4. Fold beaten egg whites into egg yolk mixture.
5. Sprinkle flour, baking powder, and salt evenly over egg mixture; gently fold to combine.
6. Transfer batter to prepared pan, spreading evenly.
7. Bake for 10 minutes or until cake springs back when lightly touched in center.
8. Sift powdered sugar on a cloth towel. Run a thin metal spatula around cake to loosen and immediately turn out onto sugared towel; remove waxed paper. Starting at a short end, roll cake and towel together into a tight cylinder. Transfer to a wire rack, seam side down, and cool 30 minutes.
9. Unroll cake and remove towel. Spread whipped topping evenly over cake; arrange strawberries over topping. Carefully reroll cake into a cylinder. Place on a serving plate, seam side down. Refrigerate at least 2 hours before serving.