Directions (continued)

• in water and vanilla. Combine the flour, baking powder and salt;
• fold into egg mixture. Spread batter into prepared pan.
• Bake at 375° for 12-15 minutes or until cake springs back when
• lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
• dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
• up cake in the towel jelly-roll style, starting with a short side.
• Cool completely on a wire rack.
• Meanwhile, for filling, combine flour and milk in a small saucepan
• until smooth. Cook and stir over medium heat until mixture comes to
• a boil; cook and stir 2 minutes longer (mixture will be very thick).
• Transfer to a bowl; press waxed paper onto surface of mixture. Cool
• completely.
• In a large bowl, cream the butter, shortening and sugar until light
• and fluffy. Beat in vanilla and salt. Gradually beat in milk
• mixture; beat for 5 minutes or until filling is light and fluffy.
• Unroll cake; spread filling over cake to within 1/2 in. of edges.
• Roll up again. Place seam side down on a serving platter. Sprinkle
• with confectioners’ sugar. Combine strawberries and sugar;
• refrigerate cake and berries for 1 hour before serving. Yield: 10
• servings.