For the Cake:
4 eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup flour
1/3 cup rose water (to moisten cake)

For the Cream:
1 pint of parve whipping cream (e.g., Rich Whip)
1 cup powdered (confectioner’s) sugar

For the Garnish:
powdered (confectioner’s) sugar
4 strawberries
whipping cream (parve)
chocolate shavings or melted chocolate chips (optional)

1. Preheat oven to 350F. Line a 17”x12”x1” jellyroll pan with parchment paper. Set aside.

2. Mix the eggs in the bowl of a stand mixer for 1 minute or until fluffy. Add the sugar and vanilla and continue beating for additional 3 minutes or until the mixture becomes pale yellow.

3. Use a flat spatula to gently and thoroughly fold in baking power and flour, making sure not to deflate the eggs. Spread batter evenly into the prepared pan. Bake for 15 minutes or until center springs back when lightly pressed.

4. In the meantime, whip the nondairy whip until peaks form. Add the sugar and combine. Set aside.

5. When cake is ready, hold the corners of the paper to lift the cake out onto a flat surface. Peel paper off cake. Roll from shorter side along with the parchment paper. Set aside for a few minutes.

6. Unroll and remove parchment paper. Use a pastry brush to moisten the top of the cake with rose water. Spread cream evenly on the cake. Reroll cake with cream on the inside.

7. Place on a platter, seam side down, and garnish with powdered sugar, melted chocolate, whipped cream, and strawberries. Refrigerate if not serving immediately.

Yield: 10 slices