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Strawberry Buttercream Chocolate Roll

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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.