Strawberry Creme Roll

Let eggs stand at room temperature for 30 minutes. Line a greased 15-in x 10-in x 1-in baking pan with waxed paper and grease the paper; set aside. Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients; mix well.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites. Gently spoon into prepared pan.

Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn caked onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.

In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread creme cheese mixture to within 1/2 in of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter.

Refrigerate for at least 2 hours. Just before serving, garnish plate with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers.