Preheat oven to 375°F. Grease bottom and sides of a 15” x 10” jelly roll pan. Line pan with waxed paper; grease and flour waxed paper.
In a bowl using an electric mixer, beat egg yolks on high speed until thick and pale. Gradually add ⅓ cup Splenda Sweetener, beating constantly. Mix in oil and vanilla extract.
In another bowl using clean beaters, whip egg whites on high speed until foamy. Gradually add remaining ⅓ cup Splenda Sweetener and corn syrup, beating until stiff but not dry.
Fold beaten egg whites into egg yolk mixture.
Sprinkle flour, baking powder, and salt evenly over egg mixture; gently fold to combine.
Transfer batter to prepared pan, spreading evenly.
Bake for 10 minutes or until cake springs back when lightly touched in center.
Sift powdered sugar on a cloth towel. Run a thin metal spatula around cake to loosen and immediately turn out onto sugared towel; remove waxed paper. Starting at a short end, roll cake and towel together into a tight cylinder. Transfer to a wire rack, seam side down, and cool 30 minutes.
Unroll cake and remove towel. Spread whipped topping evenly over cake; arrange strawberries over topping. Carefully reroll cake into a cylinder. Place on a serving plate, seam side down. Refrigerate at least 2 hours before serving.
