California Strawberry Log
Source of Recipe
The Pastry Shop
List of Ingredients
3 Eggs; separated
1/2 c Granulated sugar
1/2 c All-purpose flour
1/3 c HERSHEY'S Cocoa
1/3 c Granulated sugar
1/2 ts Baking soda
1/4 ts Salt
1/3 c Water
2 ts Vanilla extract; divided
1 tb Granulated sugar
2 tb Powdered sugar; plus 3/4 c Powdered sugar; divided
2 c Cold whipping cream
3 c Thinly sliced strawberries (fresh); or 32 oz -frozen strawberries,
thawed
Additional strawberries, coarsely chopped (optional)
Recipe
Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil;
generously grease foil.
In large bowl, beat egg yolks on high speed of electric mixer 3 minutes.
Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir
together
flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add
alternately with water and 1 teaspoon vanilla to egg yolk mixture, beating
on low speed
just until smooth.
In small bowl, beat egg whites until foamy. Add 1 tablespoon granulated
sugar and beat until stiff peaks form; carefully fold into chocolate
mixture. Spread
batter evenly into prepared pan. Bake 15 to 18 minutes or until top springs
back when touched lightly.
Invert on towel sprinkled with 2 tablespoons powdered sugar; remove foil
carefully. Immediately roll cake and towel together from narrow end; place
on wire
rack to cool.
In clean large bowl, beat whipping cream, remaining 3/4 cup powdered sugar
and remaining 1 teaspoon vanilla on high speed until stiff. Fold sliced
strawberries
into 2 cups whipped cream; reserve remaining whipped cream. Unroll cake and
spread with strawberry-cream mixture. Reroll. Frost with reserved whipped
cream;
garnish with chopped strawberries, if desired. Refrigerate at least 1 hour
before serving. Refrigerate leftover dessert. 8 to 10 servings.
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