Strawberry Buttercream Chocolate Roll
Ingredients
For the Chocolate Sponge Cake:
- ⅔ cup all-purpose flour
- ⅓ cup good quality cocoa
- 1 tsp. baking powder
- 6 eggs, room temperature, separated
- ¼ tsp. cream of tarter
- 1 cup granulated sugar, separated in two ½ cups
- 2 tsp. vanilla extract
For the Frosting:
- 4-½ cups confectioners' sugar
- 1 cup butter
- 1 tsp. vanilla extract
- 4 tbsp. strawberry puree
- 1-½ cups fresh strawberries, diced
Instructions
To prepare the chocolate sponge cake:
- Pre-heat the oven to 325°F.
- Line the bottoms of a jelly roll pan (16 x 12 x 1-inch baking tray) with parchment paper.
- In a medium bowl, sift together the flour, cocoa and baking powder.
- In another medium bowl, beat egg yolks and ½ cup granulated sugar until foamy and thickened.
- In a third medium bowl, beat egg whites and cream of tarter until foamy.
- Add ½ cup granulated sugar gradually until egg whites are stiff.
- Using a rubber spatula, very gently fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns; slowly and gradually fold in the flour, cocoa and baking powder until just incorporated into the meringue mixture; best if the dry ingredients are added in 3 equal portions; do not over mix; just ensure the flour is incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
- Pour into the prepared pan, place in the pre-heated oven and bake for about 20 minutes or until the center springs back when touched.
- Remove from the oven; cool the cake completely, in the pan, before running a small sharp knife around the outside of the pan to release it.
To prepare the frosting:
- Using a medium bowl and an electric mixer, cream together all of the ingredients until creamy and fluffy.
- The frosting should be relatively thick but still spreadable.
- If it seems too thick, add a couple of tsp. of milk or more strawberry puree; if it seems not thick enough, add a little more confectioners' sugar.
To prepare the roll:
- Leave the parchment on the bottom of the cake as it will help in the rolling of the cake.
- Spread the frosting all over the surface of the cake.
- Sprinkle on the chopped strawberries and slightly press them into the frosting.
- Start rolling the cake from one of the narrowest ends, peeling the parchment paper a little at a time as you go.
- Transfer the rolled cake onto a serving platter, making sure the seam is on the bottom.
- Cover with plastic wrap, place in the refrigerator and chill for a couple of hours.
- Dust with confectioners' sugar before serving.