Cream Cheese & Strawberry Roulade

Heat oven to 325°F.

Spray a 12x17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, then spray parchment paper with additional baking spray.

Whisk flour, baking powder and salt in a small bowl and set aside.

Beat egg whites in the bowl of a standing mixer on low until frothy (about 5 minutes). Increase speed to high and beat until soft peaks form. With mixer running, add granulated sugar and beat until stiff peaks (2 more minutes); set aside.

In a separate bowl, beat the egg yolks until thick and pale in color. Add brown sugar and beat until combined. Add flour mixture, buttermilk and 1 tsp. vanilla, and beat until blended. Fold in 1/3 of the beaten egg whites. Add remaining egg whites and fold until just incorporated. Spread batter evenly onto prepared pan.

Bake at 325°F for 15 to 20 minutes or until cake is firm and springs back when lightly pressed in centre. Cool in pan for 1 minute.

Dust a clean tea towel with 1/4 cup icing sugar, invert the cake pan onto the towel and peel off the parchment paper. Dust with 1/4 cup of the remaining icing sugar. Starting at one short end, roll up the cake and towel together. Let cool completely (about 1 hour).

Beat the cream cheese and butter in a medium bowl until light and fluffy (about 4 minutes). Add 1/2 cup of the remaining icing sugar, rum and remaining 1 tsp. vanilla and beat until smooth.

Unroll the cake, remove tea towel and spread the filling evenly onto the cake. Arrange the strawberry slices all over the filling. Starting at one short end, roll up the cake and wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours.

Remove plastic wrap. Dust the roulade with the remaining 2 Tbsp. icing sugar, trim and discard the end pieces. Cut the roulade into 12 slices to serve.