Puerto Rican Recipes

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Procedure:
SPRAY 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. BEAT egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Mix flour, cocoa powder and baking powder until blended. Gradually add to batter, mixing well after each addition. Add egg whites; stir gently with whisk just until blended. Spread onto bottom of prepared pan. BAKE 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. MIX cream cheese and 1/4 cup of the remaining powdered sugar in medium bowl until blended. Gently stir in 1-1/2 cups COOL WHIP. UNROLL cake; remove towel. Spread cream cheese mixture onto cake. Drop small spoonfuls of jam over cream cheese mixture. Reroll cake; place, seam side down, on platter. Sprinkle with remaining powdered sugar. Garnish with strawberries.

Enjoy!!!