Strawberries and Cream Sponge Cake Roll

Makes 10-12 servings.
5 egg yolks
1 tsp vanilla
5 egg whites
½ tsp cream of tartar
¼ tsp salt
¾ C sifted powdered sugar
½ C flour
1 qt strawberries, sliced
2 TBS sugar
2 C whipping/heavy cream
½ tsp vanilla
2-3 TBS powdered sugar
Whole strawberries for garnish
Preheat oven to 350 degrees Fahrenheit. Line a 15-by-10-inch jellyroll pan (or cookie sheet with sides) with wax paper and spray with cooking spray (cooking spray with flour in it for baking works great).
Beat egg yolks until light and lemon colored. Stir in vanilla. In a separate bowl, beat egg whites until foamy. Add cream of tartar and salt, beating until stiff. Fold in ¾ cup powdered sugar. Gently fold in egg yolk mixture. Fold in flour. Spread batter in pan. Bake for 10-12 minutes (do not let cake brown).
Using a fine mesh strainer, sift a small amount of powdered sugar on a linen towel. Turn hot cake out onto towel. Carefully peel off waxed paper. Roll up cake in the towel. Cool on a wire rack.
Combine strawberries and 2 tablespoons sugar; let sit for 5 minutes. Beat whipping cream until foamy. Add 2-3 tablespoons powdered sugar and ½ tsp vanilla, beating until soft peaks form. Unroll cake. Spread cake with berries, then half of the whipped cream. Reroll cake. Place on a serving plate. Frost with remaining whipped cream. Garnish with whole strawberries. Chill until serving time.