Chocolate Cream Roll
|Eggs||4 , separated|
|Sugar||100 Gram (1/2 Cup)|
|All purpose flour||80 Gram (3/4 Cup)|
|Baking powder||1 Teaspoon|
|Unsweetened cocoa powder||40 Gram (1/4 Cup Plus 1 Tablespoon)|
|Strawberries||4 Ounce (100 Grams, Fresh / Frozen, Thawed)|
|Whipping cream||300 Milliliter (1 1/4 Cup)|
|Powdered sugar||50 Gram, sifted (Scant 1/4 Cup)|
|Instant chocolate drink powder||1 Tablespoon|
Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 425°F (220°C).
To make cake, put 6 egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff; beat in remaining sugar.
Fold egg white mixture into egg yolk mixture.
Sift flour, baking powder and cocoa powder over egg mixture; fold in.
Spread batter evenly in prepared cake pan.
Bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
Place a sheet of waxed paper over a damp cloth towel; sprinkle with a little granulated sugar.
Carefully turn out cake onto waxed paper.
Peel off lining paper.
Trim cake edges.
Roll up cake and waxed paper together.
To make filling, puree strawberries in a blender or press through a strainer.
Place puree in a medium bowl.
Beat cream and powdered sugar until stiff.
Mix with pureed strawberries.
Carefully unroll cooled cake.
Spread with strawberry cream.
Roll up, using waxed paper to lift cake.
Sift chocolate powder over cake.