RECIPE: Strawberry Log
3 Eggs, separated
1/2-cup Granulated sugar
1/2-cup All-purpose flour
1/3-cup HERSHEY'S Cocoa
1/3-cup Granulated sugar
1/2-tsp Baking soda
2-tsp Vanilla extract -- divided
1-tbsp Granulated sugar
2-tbsp Powdered sugar -- plus...
3/4-cup Powdered sugar -- divided
2-cup Cold whipping cream
3-cup Thinly sliced strawberries (fresh) or 32 oz -frozen strawberries, thawed
Additional strawberries, coarsely chopped, (optional)
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 for 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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