California Strawberry Log
Yield: 8 Servings
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 TBS Granulated sugar
2 TBS Powdered sugar; plus...
3/4 cup Powdered sugar; divided
2 cup Cold whipping cream
3 cup Thinly sliced strawberries
(fresh); OR... frozen
strawberries, thawed
Additional strawberries, coarsely chopped (optional)
Heat oven to 375 F. Line 15 1/2 x 101/2 x 1-inch
jelly-roll pan with foil; generously
grease foil.
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.
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.
Hershey's is a registered trademark
of Hershey Foods Corporation.
Recipe may be reprinted courtesy of
the Hershey Kitchens.
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