Strawberries and Cream Cake Roll

Instructions

1. Preheat the oven to 350°F. Spray a 10 1⁄2 x 15 1⁄2 x 1-inch jelly-roll pan with nonstick spray. Line with wax paper; spray with nonstick spray. Dust a clean kitchen towel with 1 tablespoon of the confectioners’ sugar; set aside.
2. With an electric mixer on high speed, beat the egg whites in a large bowl until soft peaks form. Add 1⁄4 cup of the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Set aside. In a medium bowl, with the mixer on high speed (no need to clean the beaters), beat the egg yolks until pale and thickened, about 4 minutes. Gradually add the remaining 1⁄2 cup of granulated sugar, beating until a ribbon forms when the beaters are lifted. Reduce the speed to low. Beat in the orange zest and juice and vanilla until blended. With a rubber spatula, gradually stir in the flour until well blended. Gently fold the beaten whites into the egg yolk mixture just until no streaks of white remain.
3. Pour the batter into the pan; spread evenly. Bake until the cake is golden and springs back when lightly pressed, 10 – 13 minutes. Run a thin knife around the cake to loosen it from the pan; invert onto the sugar-dusted towel; remove the wax paper. While the cake is still warm and starting with a short side, roll up the cake with the towel. Place on a rack and let cool completely.
4. Unroll the cake and remove the towel. With a narrow metal spatula, spread the jam over the cake. Sprinkle evenly with the strawberries, then spread evenly with the whipped topping. Reroll the cake; place, seam side down, on a serving plate. Dust with the remaining 3 tablespoons of confectioners’ sugar. Wearing oven mitts, heat a long metal skewer on the stovetop until very hot, about 10 seconds. Drag the hot skewer through the sugar, on the diagonal, to make a crosshatch pattern. Reheat the skewer, being sure to wipe it clean each time. Yields 1⁄8 of cake per serving.