6 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup cake flour
1/4 cup powdered sugar
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
Additional powdered sugar for dusting
Preheat the oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and grease lightly with cooking spray.
In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Beat in the vanilla and almond extracts.
Sift the cake flour and powdered sugar together into a small bowl.
Gently fold the flour mixture into the egg white mixture, one third at a time, until fully incorporated.
Spread the batter evenly into the prepared pan.
Bake for 12-14 minutes, or until the cake springs back when touched lightly in the center.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
When the cake is done, immediately loosen the edges from the pan and turn it out onto the prepared towel.
Peel off the parchment paper.
Roll up the cake and the towel together, starting from the short end.
Let the cake cool completely, seam side down.
While the cake is cooling, make the filling by beating the heavy cream, granulated sugar, and vanilla extract together in a medium bowl until stiff peaks form.
Unroll the cooled cake and spread the filling over the surface, leaving a 1-inch border around the edges.
Sprinkle the sliced strawberries over the filling.
Roll up the cake, gently but firmly, from the short end, using the towel to help.
Chill the cake for at least 30 minutes before serving.
Dust with powdered sugar just before serving, if desired. Enjoy!