JELLY ROLL:Preheat oven to 375¼F. Line a 15"x10" jelly-roll pan with parchment paper.Beat eggs with electric mixer on high 2 minutes until frothy. Gradually beat in sugar;beat 1 minute until mix is thickened and pale yellow. Combine flour, baking powder and salt and sift over egg mix. Add orange rind,juice and vanilla; beat on low speed until well combined. Spoon batter into prepared pan and smooth.Bake 15 minutes,until spongy and golden brown.DO NOT OVERBAKE. Spread a clean towel on work surface; sift icing sugar evenly over towel. Remove roll from oven.Immediately run a knife around edges to loosen cake;invert pan onto towel. Remove pan,peel off paper. Trim off crusty edges of cake. Roll up cake and towel together starting from one short side. Cool completely on wire rack.If preparing ahead,wrap cooled cake and towel in plastic wrap.LEMON FILLING:In a small saucepan combine eggs,sugar, lemon rind and juice until smooth. Cook,stirring, over med. heat until thick,about 8 min.(Do not boil).Remove from heat and cool completely. Whip cream until stiff-peaked.Set aside in frig.

ASSEMBLE:Unroll jelly roll,remove towel.Spread lemon filling over cake.Spread 3/4 whipped cream over lemon filling.Roll up. Place seam side down on platter. Pipe rest of cream on top.Sift icing sugar over. Garnish with orange rind. Refrigerate.To serve cut with serrated knife into slices. Serve with strawberries.