Strawberry-Chocolate Roulage

By Kathy Johnson

Ingredients

• 5 eggs, separated
• 3/4 cup sugar, divided
• 1/4 cup plus 3 tablespoons unsweetened cocoa powder
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Chocolate dipped strawberries (optional)
• Confectioners’ sugar (optional)
• Strawberry Filling
• 1 cup heavy whipping cream
• 2 tablespoons sifted confectioners’ sugar
• 1 cup chopped strawberries

Details

Servings 8

Preparation

Step 1

1.Preheat oven to 375°F. Coat a 15x10x1-inch jellyroll pan with non-stick cooking spray, such as PAM; line with wax paper and coat wax paper with non-stick spray. Dust with 1 tablespoon cocoa. Set aside.
2.Beat egg yolks at medium speed with an electric mixer until pale. Add 1/2 cup sugar, 1/4 cup cocoa, flour, and vanilla, beating well. Set aside.
3.In a medium size mixing bowl, beat egg whites at medium-high speed with an electric mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into chocolate mixture.
4.Spread batter into prepared pan. Bake for 10 to 11 minutes, or until cake springs back when lightly touched in center.
5.Sift 2 tablespoons cocoa into a 15x10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto prepared towel. Peel off the wax paper. Starting at narrow end, roll up cake and towel together; place cake, seam side down, on a wire rack. Allow cake to cool completely.
6.Unroll cake roll. Spread with Strawberry Filling. Re-roll cake without towel; place seam side down on a serving platter. If desired, dust cake with confectioners’ sugar and garnish with strawberries.

Strawberry Filling
1.Beat heavy whipping cream until foamy; add confectioners’ sugar, beating until stiff peaks form; fold in chopped strawberries. Chill.