• Preheat the oven to 350 degrees Fahrenheit
• Line a 11 x 17 inch baking pan with parchment paper- It's ok if it overhangs the sides

For the batter:

• Divide 3 of the 6 eggs... You will be whipping up 3 egg whites, set aside the yolks for a moment.
• In a very clean mixing bowl, whip up the 3 egg whites with the Cream of Tartar with an electric mixer until stiff. As they stiffen, slowly add 4 teaspoons of granulated sugar. The egg white will look a bit glossy. Remove the whipped egg white from the mixing bowl and set aside.

  I do the egg whites first so that I don't have to wash the bowl between whipping the egg whites and egg yolks. If you have a second mixing bowl, even better.
• In the mixing bowl, use the Whisk attachment of the stand mixer (or hand mixer) to beat the 3/4 cup sugar, Vanilla, 3 whole eggs and remaining 3 egg yolks for 4-5 minutes. You want it to look pale, and thicken up a bit.
• Remove the bowl from the mixer.

  Sprinkle the flour through a sieve into the egg yolk mixture, and then gently fold it in to the egg yolk mixture. (Fold is sort of scooping through the batter with a spatula and bringing the bottom up over the top. You don't want to MIX it, just sort of combine it.)
• Now, fold 1/3 of the egg whites into the egg yolk mixture, then fold in another 1/3, and then the last 1/3. Again, you don't want to mix it. You want to lightly fold it in to keep as much volume as possible in the batter.
• Spread the batter into the prepared pan. Edge to edge... spread it smooth.
• Put the pan into the oven for 12 - 13 minutes. It should start to lightly brown on top. Add another minute if needed.
• Let cool in the pan on a rack for 5 minutes.
• Prepare a cake landing place.

  Lay a clean dish towel on the counter, and sprinkle it with a few more teaspoons of sugar.
• After 5 minutes of cooling, cut along the edges of the pan to loosen the cake, and flip the cake out onto the prepared towel.
• Peel the baking paper off of the top (previously the bottom) of the cake. Then with the help of the towel, roll the cake up. You want to roll from the short end, not the long.

  Let the cake cool completely all rolled up in the towel.

Filling the Cake

• Warm the Strawberry Jam slightly to make it easier to spread (I put it in the microwave for 25 seconds)
• Whip the Cream with 2-3 teaspoons of sugar.
• Hull and slice the strawberries.
• Carefully unroll the cake.
• Spread the strawberry jam over the cake from edge to edge.
• Spread the whipped cream over the jam from edge to edge.
• Sprinkle the strawberry pieces evenly over the whipped cream.
• Roll the cake back up. You can use the towel to help you get started, just don't roll it into the cake.

  Don't squeeze! Some filling will leak out. This is ok.
• Before serving, trim the ends with a serrated so they are neat and tidy
• Transfer to a serving plate
• I prefer to leave the outside plain, with just the sugar from the towel.

  You can sprinkle the top of the cake with Powdered Sugar (shake it on through a sieve), or "frost" with whipped cream.
• Store in the refrigerator