The City of Cambridge was incorporated in 1973, when the three municipalities of Galt, Preston and Hespeler and the settlement of Blair were amalgamated into a single legal entity under a new name. (A new name that was not very new as Preston was once known as Cambridge Mills.) Each of the communities possessed a long and proud history and there was considerable resistance among the local population to this "shotgun marriage" arranged by the Provincial government. A healthy sense of rivalry had always governed relations among our three communities. Even today, while our residents will tell the outside world that they call Cambridge home, they will often identify themselves to each other as citizens of Galt or Preston or Hespeler. While the original communities have come together well in the years since amalgamation, they began life apart and as a result Cambridge is blessed with not one but three historic core commercial areas to preserve for future generations. As Cambridge has developed the open spaces between the original municipalities have been filled in a fourth commercial core.
Today, Cambridge is a thriving emerging and modern city with a diverse population of more than 125,000. It is located within the Regional Municipality of Waterloo and is apart of one of Ontario's fastest growing and economically prosperous regions. With its perfect position being located along Highway 401, only 45 minutes from the provincial capital of Toronto, Cambridge is well poised to continue to grow and flourish into a prosperous metropolis and one of the best places to live in the Province of Ontario. www.cambridge.ca
Preheat oven to 375°. Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom and sides with parchment paper. Coat parchment paper with cooking spray. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, baking powder, and salt; stir with a whisk. Beat egg yolks in a large bowl with a mixer at high speed 2 minutes. Gradually add granulated sugar, beating until thick and pale (about 2 minutes). Beat in almond extract. Gradually add flour mixture, stirring until well blended. Beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Pour batter into prepared pan. Bake at 375° for 12 minutes or until golden brown and cake pulls away from sides of pan. Cool in pan on a wire rack 5 minutes. Loosen cake from sides of pan; turn out onto a clean piece of parchment paper. Carefully peel off parchment paper from bottom of cake; cool cake 1 minute. Starting at narrow end, roll up cake and parchment paper together. Place, seam side down, on a wire rack; cool completely. Unroll cake carefully; remove parchment paper. Spread whipped topping over cake, leaving a 1/2-inch border around outside edges. Top with strawberries. Reroll cake; place, seam side down, on a platter. Sprinkle with powdered sugar. Cover and chill until ready to serve.