1. Preheat oven to 375°.
2. Spray a 10x15" baking pan with cooking spray; line with parchment paper, leaving a 2" overhang on all sides; set pan aside.
3. Using an electric mixer, whip egg whites, cream of tartar and salt until frothy.
4. Add 5 tbsp. white sugar; beat until stiff peaks form. Set egg white mixture aside.
5. In a large mixing bowl, whisk yolks and remaining white sugar until pale (about 2 min.).
6. Whisk in ½ of the vanilla, ¼ cup cream and butter.
7. Fold in flour.
8. Fold egg white mixture into yolk mixture in 3 batches.
9. Scoop batter into prepared baking pan; spread to edges and smooth top.
10. Bake in preheated oven until pale golden and cake springs back when touched (about 10 min.).
11. Remove from oven; cool completely in pan.
12. Remove cake from pan, carefully peeling parchment from cake.
13. In a medium mixing bowl, add remaining cream, confectioners' sugar and vanilla; whip with an electric mixer or balloon whisk until soft peaks form.
14. Spread whipped cream evenly over surface of cake, leaving at least ½" along one of the short edges unfrosted. Starting at the opposite short edge; carefully roll cake into a roulade.
15. Wrap cake with plastic wrap; refrigerate for 1-12 hrs.
16. Slice cake into 1" rounds; serve dusted with confectioners' sugar.

Tasty Tip:

• This simple cake can also be frosted or glazed with Sweetened Whipped Cream, Easy Chocolate Glaze or Kowalski's Buttercream Frosting. Try it with your favorite fruit sauces and fresh fruit garnishes, too. It can be filled with just about anything, from mascarpone cheese or lemon curd to pastry cream, buttercream or jam!