Steps

• Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
• Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Line it with parchment paper, spray or grease the parchment paper too.
• Sift the cake flour, baking powder, and salt together. Set aside.
• Beat the egg whites and ¼ cup sugar together on high speed for 4-5 minutes until stiff peaks form. Transfer to another bowl. In the same mixing bowl, add the egg yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean. Beat on high speed for 3-4 minutes until light in color.
• Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites. Add the flour mixture and beat on low until combined. Do not overmix.
• Spread batter evenly into prepared pan. Bake for 15 minutes or until the cake springs back when poked.
• As the cake bakes, lay a towel flat on the counter and sprinkle with 1 cup of confectioners’ sugar. Invert the cake onto the towel once it comes out of the oven and peel off the parchment paper. Roll the cake up with the towel.
• Allow the cake to cool completely rolled up in the towel, approximately 2 hours in the refrigerator.
• Remove the cake from the refrigerator and allow to sit on the counter for a few minutes as you prepare the frosting.
• Process the freeze-dried strawberries into a powder. In a bowl, beat the cream cheese until smooth. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, and vanilla, and beat until creamy.
• Unroll the cake and spread frosting evenly on top. Roll the cake back up tightly. Cover with plastic wrap and refrigerate for 20 minutes before slicing and serving.