Using a mixer, beat egg whites until foamy. Add
juice and rind. Beat until soft peaks form when beater is raised.
Add sugar gradually and then vanilla. Beat until stiff peaks form
when the beater is raised. Fold 1/4 of the whites into the yold mixture
to lighten it. Pour the yolk mixture over the remaining whites.
Sift potato starch over the top and fold tegether until there are
no streaks of egg white showing. Pour into the jelly roll pan. Spread
to even it out.
Bake until toothpick comes out clean, about 25 minutes. Run small
sharp knife around pan sides to loosen cake. Turn cake out onto damp
clean towel and then peel off the wax paper. Gently roll cake in towel,
jelly roll fashion, starting at one long side. Cool on a cake rack,
leaving it in the towel.
Unroll the cake and spread the Cool Whip (or 2 cups whipping cream
whipped up with powdered sugar) on top, not touching the edges. Distribute
the 1 qt. strawberries on top. Roll the cake again, using the towel
to help you. Place on a serving dish, seam side down.
Frost with whipped cream and decorate with a few strawberries. Cover
loosely and refrigerate.
Stir together remaining strawberries and sugar and put in Tupperware
container. Refrigerate but often take the container and shake it vigorously.
This will make a sauce to serve with the cake roll.
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