California Strawberry Log Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs, separated
1/2 cup: Granulated sugar,
1/2 cup: All-purpose flour,
1/3 cup: HERSHEYS Cocoa,
1/3 cup: Granulated sugar,
1/2 tsp: Baking soda,
1/4 tsp: Salt,
1/3 cup: Water,
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 ounce: -frozen strawberries, thawed
Additional strawberries,, coarsely chopped - (optional)
Directions:
1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with
foil; generously grease foil.
2. 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.
3. 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.
4. 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.
5. 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.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
foil; generously grease foil.
2. 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.
3. 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.
4. 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.
5. 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.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
Tags
Desserts