Strawberry Meringue Swiss Roll

Ingredients

4 large egg whites
1 1/4 cups sugar
1 1/4 cups chilled whipping cream
2 teaspoons vanilla extract
2 1/2 cups of berries
1/2 cup strawberry jam or 1/2 cup jelly
powdered sugar

butter for greasing
parchment paper

Position rack in center of oven and preheat to 400 degrees F.
Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
Grease the parchment paper with butter.
Beat egg whites in large bowl until soft peaks form.
Gradually add sugar, beating until meringue is stiff and shiny.
Spread meringue evenly in prepared baking sheet.
Bake until pale golden, about 8 minutes.
Reduce oven temperature to 325 degrees F.
Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
Remove baking sheet from oven.
Run knife around pan sides to loosen meringue.
Turn out onto sheet of parchment paper.
Carefully peel off parchment paper.
Cool meringue 25 minutes.
Whip cream and vanilla in medium bowl to stiff peaks.
Mix sliced berries and preserves in another medium bowl.
Spoon the berry mixture over meringue, leaving 1-inch border on all sides.
Spread whipped cream over berry mixture.
Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
Place cake, seam side down, on platter.
Refrigerate at least 1 hour and up to 4 hours.
Dust cake with powdered sugar.
Cut into slices.
Transfer to plates.
Garnish with whole strawberries, if desired.
Serve cake chilled.