Raspberry Whirligig Angel Cake with Glazed Strawberries

For Cake: Preheat oven to 350F. Line a 15 1/2 x 10 1/2 x 2 1/4-inch jelly roll pan with foil (not heavy-duty), placing dull side up and mitering corners. Do not grease

Prepare cake batter by package directions, scoop into prepared pan, spreading to corners and smoothing top. Rap pan on counter several times to expel large bubbles.

Bake on middle oven shelf until puffed and richly browned - about 30 minutes. Meanwhile, spread a clean, dry dishtowel on counter and sift 1/3 cup confectioners' sugar thickly over an area slightly larger than jelly roll pan. Save remaining sugar for dusting cake later.

As soon as cake is done, invert on sugared towel, lift off pan, and carefully peel off foil. With a sharp serrated knife, trim crust off all four sides of cake, then starting at one small end, roll cake up jelly-roll style in towel. Arrange cake seam-side down and cool to room temperature -- about 1 hour.

Pulse frozen raspberries, jam, and lime zest in a food processor three or four times. With motor running, drizzle cream down feed tube and churn until consistency of soft ice cream -- 15 to 20 seconds.

Unroll angel cake and spread thickly with raspberry filling leaving 1/2-inch margins all round. Roll cake up again, ease onto dull side of a large sheet of heavy-duty foil, and wrap snugly in foil. Freeze overnight.

About 1/2 hour before serving, unwrap angel roll and sift remaining 10X sugar on top. Slice cake on the bias at 1-inch intervals and arrange slices on colorful dessert plates.

For Glazed Strawberries: Shortly before serving, combine jam and lime juice in a small non-reactive pan, set over low heat, and stir until jam melts - 1 to 2 minutes. Place strawberries in a large non-reactive bowl, add melted jam, and toss gently.

Spoon glazed strawberries alongside each piece of cake and serve.