Heat the oven to 425ºF. Grease a very flat 10x15-inch baking sheet with butter or nonstick spray. Line the baking sheet with parchment and grease the parchment.
With clean whisks, whip the egg whites with an electric mixer until frothy, about 1 minute. Gradually add the remaining half of the sugar and continue to whip to stiff peaks, 4 to 5 minutes. Make the whipped cream: In the bowl of an electric mixer, whip the cream, sugar, and vanilla to medium peaks. Starting with one strip, roll it up tightly into a roulade starting on the shorter side. Place that roulade at the end of the next strip and continue rolling. Place the roll at the end of the final strip and continue rolling. Turn the entire roulade on its flat side to create a cake with vertical layers.Preheat the oven to 425º F. Grease a very flat 12- by 17-inch baking sheet with butter or nonstick spray. Line the baking sheet with parchment and grease the parchment.
With clean whips, whip the egg whites with an electric mixer until frothy, about 1 minute. Gradually add the remaining 2 1/2 ounces sugar and continue to whip to stiff peaks, 4 to 5 minutes.
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