3/4 cup sugar, divided
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 egg whites
3 egg yolks
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup heavy or whipping cream, cold
2 tablespoons sugar (optional)
1/2 teaspoon vanilla extract (optional)
1 pint fresh strawberries, sliced
Preheat oven to 400°.
Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.
Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes). Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spoon batter into prepared pan; spread evenly.
Bake at 400° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel.
Beat the cream in a large chilled mixing bowl until it starts to thicken. Gradually add the sugar and vanilla, if using, while continuing to beat. The whipped cream is ready when it holds a stiff peak. Be sure not to overbeat or you'll have butter.
Unroll cake and spread with whipped cream and top with sliced strawberries. Begin at the short end and roll the cake with berries and cream. Place seam side down on serving tray.
Trim ends with a serrated knife and garnish with three whole strawberries. Slice to serve.