Here's the other recipe from the Reader's Digest book.

Preheat oven to 300. Spray 15 X 10 X 1 jelly roll pan with cooking spray, line with wax paper, spray again.

Sift 6 T of the granulated sugar with the flour and set aside

Beat the egg whites, vanilla extract and cream of tartar @ moderate speed until foamy, then beat in the remaining granulated sugar, 1 T @ a time. Increase the speed to moderately high and beat the whites until they hold very soft peaks. Do not overbeat of cake will be tough. Sift 1/4 of the flour mixture at a time into whites and, with a rubber spatula, fold in gently but thoroughly.

With spatula, spread batter evenly in pan and bake 20-25 minutes until pale tan and top springs back when touched.

With thin bladed metal spatula, loosen cake around edges and invert immediately into a clean dish towel that has been sprinkled with 1 T confectioners sugar. Peel off the wax paper and trim any crisp edges. Sprinkle with half the remaining confectioners sugar and, starting at a narrow end, roll it up in the towel; cool seam side down for 1 hour on a wire rack.

Meanwhile, prepare filling. In a small heavy saucepan combine the granulated sugar and cornstarch. Blend in the milk and lemon juice, set over moderate heat, and cook, stirring, for 3 minutes or until thickened and clear. Remove from heat and stir in the lemon rind.

To fill, unroll cooled cake and remove towel. Whisk the filling until smooth, then spread evenly over cake leaving 1/2" margin at edge. Reroll the cake and set seam side down on platter. Sift remaining confectioners sugar over. Cut slightly on bias into 1" slices.

strawberries in food processor or blender for 30 seconds or until smooth.

In small heavy saucepan, combine 3 T sugar and 2 T cornstarch. Blend in 3/4 c evaporated skim milk, strawberry puree, and 1 & 1/4 T lemon juice. Set over moderate heat and cook, stirring, 3 minutes or until thickened and clear. Remove from heat, stir in 1/2 c thinly strawberries, cover, cool to room temperature. Fill and roll.