Let eggs stand at room temperature for 30 minutes (this is important).

Line a lightly greased 15 x 10 x 1 inch baking pan with wax paper or parchment paper. Lightly grease the paper; set aside.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, about 2 tablespoons at a time, on high until stiff and glossy peaks form and sugar is dissolved. Set aside.

Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well (batter will be thick).

Fold a fourth of the egg whites into batter; then fold in remaining whites. Gently spoon into prepared pan.

Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen flour-sack or linen towel dusted with powdered sugar. Gently peel off waxed paper. Sprinkle lightly with powdered sugar. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.

Filling: In a small mixing bowl, beat cream cheese and marshmallow cream.

Unroll cake; spread cream cheese mixture to within 1/2 inch of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours.

Just before serving, garnish with remaining berries. Drizzle design on plate with chocolate syrup if desired.