CAKE ROLL

1. Preheat an oven to 350 degrees.
2. Butter the bottom only of a 12 x 17 inch baking sheet. Line the pan with a piece of parchment paper. 
3. In a medium bowl, sift together the cake flour, cornstarch and salt. Set aside.
4. Beat egg whites: Add the egg whites to the clean bowl of a stand mixer, fitted with the whisk attachment. Whisk on low speed for a few seconds, then add the cream of tarter. Mix on medium speed for a few more seconds until the egg whites look frothy. Slowly add 1/4 cup of the sugar, a tablespoon at a time until all of it is added. Turn the mixer to high and whisk until the egg whites form stiff peaks, about 1 to 1 1/2 minutes. (If you’re using a hand mixer it will take longer). Transfer the egg whites to a medium bowl ant set aside. 
5. Beat egg yolks & wet ingredients: Add the egg yolks and the remaining 1/2 of sugar to the same mixing bowl on the stand mixer. Switch to the paddle attachment. Beat on high speed until the eggs look light and lemony and the sugar is no longer gritty. Add the canola oil, milk, and vanilla extract. Mix on medium speed for about 1 minutes to incorporate all ingredients. 
6. Add the dry ingredients and mix just to incorporate. 
7. Fold in egg whites: Add about 1/2 of the egg whites to the bowl and mix on low speed just long enough to fold the egg whites into the mixture. Remove the bowl from the stand mixer. Using a spatula, add the remaining egg whites to the bowl, and gently fold them into the mixture. There might be a few white streaks in the batter. That’s okay. Don’t over mix…simply fold and stop.
8. Transfer the batter to the prepared pan, and using an offset spatula spread the batter out evenly. Bake the cake on the middle oven rack until it springs back when you touch it or a toothpick comes out clean. It should also be a light color on top, not browned. Don’t over-bake the cake or it will be dry. This cake only takes about 15-18  minutes to bake, depending on your oven. 
9. Meantime, place a large lint-free kitchen towel on a counter or work surface and generously sprinkle it with powdered sugar. I place some powdered sugar in a mesh strainer and shake it evenly over the towel. 
10. Rolling the hot cake: Once the cake is baked, immediately run a knife around the edges of the cake and invert it onto the prepared towel. Peel off the parchment paper. Starting with a short end, carefully and slowly roll the cake up with the towel. Try to roll the end as tight as you can. This forms the center of the cake roll.  Leave the rolled up cake, seam side down, on a counter, and allow it to cool completely. I don’t recommend placing it in the refrigerator. The roll will crack easier if it’s cold when rolled up. While the cake is cooling, make the filling.

CREAM CHEESE WHIPPED CREAM FILLING

1. Make the filling: Add the cream cheese to the bowl of a stand mixer, fitted with the whisk attachment. Beat for about 1 minute on medium speed, until the cream cheese is light and creamy, and free of any lumps. Transfer the cream cheese to a small bowl and set aside.
2. Add the whipping cream, powdered sugar, and vanilla to the same mixing bowl. Whisk the mixture on low for about 30 seconds then, cover with a towel, turn the mixer to high and whisk until the whipping cream is thick. (The towel prevents splattering).  Add the cream cheese back to the bowl and whisk just long enough to incorporate the cream cheese. 
3. Filling & rolling the cake: Once the cake has completely cooled, very slowly unroll the cake. If it has one or two slight cracks on the inside as you unroll it don’t worry, you’ll be covering them with filling. Using an offset spatula, spread the filling all over the unrolled cake, stopping about 1/4-inch from the edges. Next, sprinkle the diced strawberries evenly over the filling. Now slowly and gently roll the cake back up, leaving the towel behind as you go. Some of the filling might ooze out of the ends or the seam when you’re done. Don’t worry, just wipe off any excess from the seam and place the cake roll seam side down on a small parchment-lined cookie sheet. Sift some additional powdered sugar over the cake roll. Refrigerate the cake roll for at least one hour before slicing. If you don’t plan to slice and serve the cake until the next day, wrap the roll tightly in plastic wrap and refrigerate. 
4. To slice, use a sharp serrated knife and slice the cake into 1-inch slices, wiping the knife between slices.
5. Serve the cake with fresh strawberries a small dollop of whipped cream on the side as garnish.
6. Cover and refrigerate leftovers for up to 3 days.