California Strawberry Log Recipe

California Strawberry Log Recipe

Ingredients:

3 c thinly-sliced strawberries
Strawberries; chopped coarsely
2 c cold whipped cream
3/4 powder sugar plus 2 Tbsps
1/3 c sugar (granulated) plus 1 Tbsp
2 tsps extract (vanilla)
1/3 c water
1/4 tsp salt
1/2 tsp baking-soda
1/3 c cocoa (Hershey’s)
1/2 c flour (all-purpose)
1/2 c sugar (granulated)
3 separated eggs

Instructions:

Have oven preheated to three hundred seventy-five degrees Fahrenheit. Line 15&1/2 x 10&1/2 x 1-inch jelly roll pan w/ foil. Grease the foil generously.

Have eggyolks beaten on high-speed of your mixture for 3 mins. Add gradually 1/2 c sugar then beat for 2 more mins. Stir salt, baking-soda, sugar, cocoa & flour.

Alternately add w/ 1 tsp vanilla into eggyolk mixture then beat it on low-speed ’til smoothened.

Separately beat eggwhites ’til foamy then add about 1 Tbsp sugar then beat ’til stiff-peaked.

Fold it into chocolate-mixture. You evenly spread your batter evenly onto greased pan. Bake for 15-18 mins ’til top springs-back once lightly touched.

Have it inverted on large towel that is sprinkled w/ 2 Tbsps sugar then carefully remove the foil. Roll the cake immediately from narrower end. Cool on wire-racks.

Beat whipped-cream, rest of sugar & 1 tsp vanilla w/ high-speed ’til stiff. You fold the strawberry slices into two cups of whipping-cream then set aside rest of cream.

You unroll the cake then spread w/ strawberry cream mixture, roll again. Frost w/ remaining cream then top w/ chopped berries as wanted. Have it refrigerated for 60 mins prior to serving.

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