Ingredients

• 1 cup Unbleached White Fine Pastry Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 4 Large Eggs at room temperature and divided
• 2 Tbsp Buttermilk
• 3/4 cup Granulated Sugar divided
• 1 tsp Vanilla Extract
• 1 cup Confectioner’s Sugar for dusting towel before rolling cake

• 8 ounces Cream Cheese room temperature
• 4 Tbsp Butter room temperature
• 1 cup Confectioner’s Sugar sifted
• 1/4 cup Strawberry Preserves
• Lemon Zest from one lemon

Instructions

1. Preheat oven to 350°F. Grease a 10 x 15-inch baking pan with butter and lay a sheet of parchment into the pan. Butter the top of the parchment.
2. Sift the cake flour, baking powder and salt together. Set aside.
3. Separate the eggs. Add the whites and 1/4 cup of the granulated sugar into the bowl of a stand mixer fitted with whisk attachment and beat the mixture on high speed for 4-5 minutes, or until stiff peaks form. Transfer to another bowl.
4. Add the yolks, vanilla, remaining granulated sugar and milk into the mixing bowl and beat on high speed until light. Add half of the whites back into the bowl, gently mix for a few seconds, then add the remaining whites and gently mix for another few seconds just until incorporated. Finally, add the flour mixture and fold it in on low for about 10-15 seconds. You only want to incorporate the flour; do not overmix.
5. Evenly spread the batter into prepared pan. Bake for 15 minutes. The cake is ready when it springs back to the touch.
6. As the cake bakes, lay a thin kitchen towel flat on the counter and coat the towel with 1 cup of confectioner’s sugar. When you remove the cake from the oven, immediately invert it onto the sugar-coated towel. Carefully peel off the parchment paper. Then, starting with the narrow end, slowly and gently begin rolling the cake up with the towel.
7. Set the cake aside to cool for 45-60 minutes in its rolled up position. (You can also place it in the fridge to cool faster.)

1. In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on high speed for 1 minute. Add the sifted confectioners' sugar and strawberry preserves and beat on medium-high speed until combined and creamy. Remove bowl from stand mixer, and fold in lemon zest.

1. Gently and slowly unroll the cake. Spread frosting evenly on top, being sure to leave a 1-inch border around the sides.
2. Gently re-roll the cake (without the towel) as tight as possible. (NOTE: Frosting may try to escape out of the sides, and that’s ok!)
3. Wrap the cake in plastic wrap (or place it on a tray and wrap it with plastic), then place it in the fridge to set for 20-30 minutes before serving. Dust with confectioner’s sugar before serving.