Sponge cake roll filled with a creamy strawberry and vanilla ice cream mixture.

Strawberry Cake Roll

1 1/2 pints vanilla ice cream, softened 1 cup non-dairy whipped topping 1 1/2 cups sliced hulled strawberries 4 large eggs, separated 1/4 cup granulated sugar 1/2 teaspoon vanilla extract 1/2 cup granulated sugar 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons powdered sugar 1 cup heavy whipping cream

Combine vanilla ice cream, non-dairy whipped topping and about two thirds of the strawberries in a bowl; mix well to distribute strawberries and freeze for at least 1 hour. Place remaining strawberries in small bowl, cover and refrigerate.
Grease a jelly roll pan; line with greased parchment paper, set aside.
Beat egg yolks until light and lemon colored; gradually add first addition of sugar and vanilla, stirring well. Set aside.
With an electric mixer, beat egg whites until foamy; gradually add second addition of sugar, a tablespoon at a time, beating until stiff but not dry. Fold into the egg yolk mixture.
Preheat oven to 350°F (175°C).
Combine flour, baking powder and salt; mix well, then fold into egg mixture. Spread batter in prepared pan; bake 12 minutes or until cake is lightly golden and springs back to the touch.
Sift powdered sugar onto a large, clean linen towel in a 15 x 10-inch rectangle pattern. When the cake is done, immediately loosen from sides of pan by running a sharp knife gently around the edges; turn cake out onto towel, centered on the powdered sugar rectangle. Peel off parchment paper. Starting at the narrow end, roll up cake and towel together; cool on wire rack, seam side down.
Unroll cake and remove towel. Remove ice cream mixture from freezer. Spread ice cream on cake, leaving a 1-inch margin. Immediately re-roll cake and wrap in aluminum foil. Freeze for one hour.
Remove aluminum foil and place cake on serving dish, seam side down.
Whip cream until stiff peaks form.
Garnish cake with whipped cream and remaining sliced strawberries.

Makes 8 servings.