Strawberry Swirl

4 eggs, separated
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
2 cartons (8 ounces each) spreadable strawberry cream cheese
1 jar (7 ounces) marshmallow creme
3 cups sliced fresh strawberries, divided

Directions: Let eggs stand at room temperature for 30 minutes. Line a greased 15 x 10 x 1 inch 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, 2 tablespoons at a time, until stiff peaks form. Fold a fourth of the egg whites into the batter; fold in remaining whites.

Spoon into prepared pan. Bake at 375 degrees for 10-12 minutes. Cool for 5 minutes. Turn cake 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 cream cheese mixture to within 1/2 inch of edges. Top with 2 1/2 cups strawberries. Roll up again. Place seam side down on a platter. Garnish with strawberries.