Strawberries and Cream Cake Roll

Preheat oven to 375°F (175°C). Grease bottom and sides of a 15x10x1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Set aside. Beat egg yolks at high speed of an electric mixer until thick and pale; gradually add 1/3 cup SPLENDA Granulated Sweetener, beating constantly. Stir in oil and vanilla extract. Whip egg whites at high speed until foamy; gradually add remaining 1/3 cup SPLENDA Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter into prepared pan; spread batter evenly. Bake for 10 minutes or until cake springs back when lightly touched in center. Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together tightly; cool 30 minutes on a wire rack seam side down. Unroll cake and remove towel. Spread with whipped topping; spoon strawberries over topping; carefully, reroll. Place on a serving plate, seam side down. Chill 2 hours before serving.