California Strawberry Log Recipe

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California Strawberry Log Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
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Watermelon --it's a good fruit. You eat, you drink, you wash your face.
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Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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California Strawberry Log

 

Ingredients

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
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... frozen straw
1 additional strawberries, - coarsely, chopped - (option



 

Preparation

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.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias

 

 

Servings: 8

 

 

 

 


 

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