Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set aside. In a medium bowl stir together flour and baking powder; set aside.
Preheat oven to 375 degrees F. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon-color. Gradually beat in the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
Thoroughly wash beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually beat in the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Remove waxed paper from cake. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare desired filling.
Unroll cake; remove towel. Spread cake with desired filling to within 1 inch of edges. Roll up cake; trim ends. Cover; chill for up to 6 hours.
In a medium mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Fold in strawberries or raspberries. Sprinkle cake with powdered sugar after rolling with filling.
Per serving: 194 cal., 9 g total fat (5 g sat. fat), 0 g trans fat, 99 mg chol., 59 mg sodium, 26 g carbo., 0 g fiber, 4 g pro.
Daily Values: 7% vit. A, 14% vit. C, 5% calcium, 4% iron
Exchanges: 1.5 other carb., .5 medium fat meat, 1 fat Carb Choice: 2
Nutrition Facts (Strawberry-Cream Filling)
( 5 g
Spread cake with chocolate-hazelnut spread. In a medium mixing bowl beat cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Fold in hazelnuts. Spread over hazelnut spread. If desired, sprinkle cake with a mixture of cocoa powder and powdered sugar after rolling with filling.
In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in purchased lemon curd until combined. In another mixing bowl beat whipping cream with the electric mixer on high speed until soft peaks form (tips curl); fold into cream cheese mixture. If desired, in a small bowl stir together powdered sugar, lemon peel, and lemon juice; drizzle over cake after rolling with filling.