Strawberry Roll

The strawberries are back in season here in California and they are so sweet and scrumptious.  This dessert and very light in texture and is just subtly sweet.

Ingredients:
STAR Grapeseed Oil, for greasing
3 extra large eggs
2/3 cup granulated sugar
1/2 tsp orange extract
2/3 cup plus 2 tbsp cornstarch
confectioner's sugar, to decorate
filling
8 oz. 1/3 less fat cream cheese, softened
1 tbsp confectioner's sugar
1/2 tsp orange extract
1 1/4  cups sliced strawberries

Strawberry Roll before it is rolled

Directions
Preheat oven to 350º F. Grease a 13 x 9 inch jelly roll pan with STAR Grapeseed Oil and line with nonstick parchment paper.

Place eggs, sugar and orange extract in a large bowl, over a saucepan of hot, not boiling water and whisk for about 10 minutes., until thick enough to hold a trail when the whisk is lifted.

Remove from heat and whisk in the cornstarch. Spread the batter into the pan and bake for 12-15 minutes, until just firm and lightly brown.

Place a sheet of the nonstick parchment paper on the counter and sprinkle with confectioner's sugar.  Invert the pan over the paper and turn out the sponge.  Remove the lining paper and trim the edges of the sponge.  Cover with a clean dish towel and let cool.

Make the filling by beating the cream cheese, orange extract and confectioner's sugar. Spread over the sponge and top with strawberries.  Carefully from one short edge.

Place on a serving plate with the seam underneath and sprinkle with confectioner's sugar.