Recipe: Fresh Strawberry Cake Roll

FRESH STRAWBERRY CAKE ROLL
--CAKE:--
3/4 c. cake flour (ex. Softasilk)
1 1/2 tsp. baking powder
Pinch of salt
3 lg. eggs, separated
1 tbsp. white vinegar
3 tbsp. water
3/4 c. sugar
1 tbsp. frozen orange juice
concentrate
1 tbsp. powdered sugar
--FILLING:--
1 pt. strawberries, hulled
2 tbsp. grand Marnier
1-2 tbsp. sugar depending upon
sweetness of strawberries
1 env. unflavored gelatin
1/4 c. cold water
2 c. whipping cream (heavy cream)
1/3 c. sugar
1 tbsp. Grand Marnier
1 tsp. vanilla
1/2 c. raspberry preserves, melted
FOR CAKE: Line 11x17 inch jelly roll pan with waxed paper, extending paper 2 inches beyond edges of pan. Butter paper; dust lightly with flour, shaking off excess. Position rack in center of oven and preheat to 375 degrees. Sift flour with baking powder and salt; set aside. With steel knife blade, place egg whites in work bowl and turn machine on. After 8 seconds, pour in vinegar and 1 tablespoon water and process until egg whites are whipped and hold their shape, about 70 seconds. Using rubber spatula, gently transfer whites to 1-quart mixing bowl. Do not wash work bowl. Combine egg yolks, sugar, orange juice concentrate and remaining 2 tablespoons water in work bowl and blend 1 minute. Add flour mixture in ring around inside of work bowl. Spoon egg whites onto flour. Blend using 2 on/offs turns; scrape down sides of work bowl. Process with 2-3 more on/off turns just until batter is mixed (some streaks of egg white may remain; do not over process). Using rubber spatula, spread batter evenly in prepared pan. Tap pan lightly on counter to remove air bubbles. Bake until lightly browned, 12-14 minutes. Sift powdered sugar evenly over top. Cover cake with piece of waxed paper, then with dampened towel. Invert the cake onto paper and cool, approximately 30 minutes. Carefully peel off top sheet of waxed paper. Cover cake with piece of aluminum foil. Invert cake onto foil. Cover cake with waxed paper and towel until ready to roll. FOR FILLING AND FROSTING: Insert thick or medium slicer. Reserve 6 strawberries for garnish. Slice remaining berries using light pressure. Transfer to small bowl. Add 2 tablespoons Grand Marnier and 1-2 tablespoons sugar; toss gently. Marinate 20 minutes. Drain well. Sprinkle gelatin over water in 1-cup measuring cup and let stand until all water is absorbed. Set cup in pan of hot water and stir until gelatin is dissolved. Whip cream in large bowl gradually adding 1/3 cup sugar until stiff. Stir in the 1 tablespoons Grand Marnier with vanilla. Gently fold in dissolved gelatin, blending thoroughly. Set 1 1/2 cup mixture aside for frosting. Fold drained berries into remaining cream. To assemble: Remove towel and waxed paper from cake. Spread jelly evenly over top of cake. Starting at short end of roll, spoon 1/3 of strawberry whipped cream mixture in strips about 3 inches in from end of cake. Gently roll up cake, making one complete turn to cover berry mixture. Repeat twice with remaining strawberry mixture; finish rolling cake. Carefully transfer roll seam side down to platter. Spread reserved whipped cream mixture over roll using flexible-blade spatula, making small decorative peaks. Halve reserved strawberries and arrange over top. Refrigerate until ready to serve.