Strawberry Buttercream Chocolate Roll

• Vegetarian

• Produce

  • 1 1/2 cups Strawberries, fresh
  • 4 tbsp Strawberry puree

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/3 cup Cocoa, Good quality
  • 1/4 tsp Cream of tarter
  • 2/3 cup Flour
  • 4 1/2 cups Icing sugar
  • 1 cup Sugar
  • 3 tsp Vanilla

• Dairy

  • 1 cup Butter

Found on rockrecipes.com

Description

Ingredients

• ⅔ cup flour
• ⅓ cup good quality cocoa
• 1 tsp baking powder
• 6 eggs separated, room temperature
• ¼ tsp cream of tarter
• 1 cup sugar, separated in 2 half cups
• 2 tsp vanilla extract
• 4½ cups icing sugar (powdered sugar)
• 1 cup butter
• 1 tsp vanilla extract
• 4 tbsp strawberry puree
• 1½ cups diced fresh strawberries

Directions

• Preheat oven to 325 degrees F. Line the bottoms of a jelly roll pan with parchment paper. The pan I used was 11½ inches by 16½ inches.
• Sift together the flour, cocoa and baking powder.
• Beat egg yolks and ½ cup sugar until foamy and thickened.
• In a separate bowl, beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
• Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour, cocoa and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
• Pour into the prepared pan and bake for about 20 minutes or until the center springs back when touched.
• Cool the cake completely in the pan before running a small sharp knife around the outside of the pan to release it.
• Cream together all of the ingredients until creamy and fluffy.
• The icing 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 icing sugar.
• Spread the frosting all over the surface.
• Sprinkle on the chopped strawberries and press them into the frosting slightly.
• 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 and chill for a couple of hours.
• Dust with powdered sugar before serving.