JELLY ROLL WITH STRAWBERRY GRAND MARNIER FILLING

6 large eggs, at room temperature
1/2 teaspoon salt
1/ cup sugar
1/2 cup water or milk
2 teaspoons vanilla
1 teaspoon baking powder
1/2 cups all purpose flour

Preheat oven to 350* and line a 13 x 18 inch sheet pan ( jelly roll pan) with parchment

Separate the eggs into two mixing bowls.  Beat the egg whites with the salt until peaks form.  Gradually beat in half the sugar and then set this mixture aside

In the other bowl, beat the egg youks withthe remaining sugar until the mixture is thick and yellow.  Blend in the water or milk and the vanilla.

Mix the baking powder into the lour.  With a wire whisk or a large spoon, blend these dry ingredients into the egg youlk mixture.  Then gently fold in the egg whites.

Pour the bat3er directly on the paper without greasing it and spread it into all corners gently,  Bake for 20 to 25 minutes.  Gently loosen the edges with a knife and turn it out onto a kitchen towel sprinkled generously with powdered sugar.  .  Peel the paper off,  then roll up using the towel and let cool completely.  Once cool, unroll then spread with filling and roll back up.  Sprinkle the top with powdered sugar. 

STRAWBERRY GRAND MARNIER FILLING

1 quart strawberries
1/2 cup sugar
3 tablespoonscornstarch
1/4 cu orange juice
1/8 teaspoon orange peel
2 tablespoons Grand Marnier

  Wash and hull the strawberries and slice into a medium saucepan.  Combine the sugar, cornstarch and orange peel and add, with the orange juice, to the strawberries.  Bring the mixture to a gentle boil over medium heat.  Stir constantly, mashing the berries with a fork or a back of a mixing spoon.  Cook until the mixture thickens and clears.  Remove from the heat and let cool slightly.  Add the Grand Marnier and mix thoroughly.  Cool to room temperature before using.