Strawberry Cream Chocolate Roll
Servings
10-12 slices
Servings
10-12 slices
Ingredients
Chocolate Cake
Filling
Instructions
Chocolate Cake
  1. Preheat oven to 350 F. Line a 10 x 15-inch jelly roll pan with parchment paper. In a small bowl, combine flour, cocoa, baking powder & salt. Set aside.
  2. In another bowl, whip egg whites until foamy, gradually adding HALF of the sugar. Beat until stiff peaks form. In a third large bowl, beat egg yolks until thick. Add remaining sugar, vanilla & water; beat until very thick. Gradually fold in flour mixture then egg whites.
  3. Spread batter evenly into jelly roll pan. Bake for 14-16 minutes or until it tests done with a toothpick. Loosen edges & immediately turn cake onto a tea towel dusted with powdered sugar & remove parchment paper. Starting with narrower end, roll up cake in towel; cool completely.
Filling
  1. In a small bowl, using an electric mixer, beat cream cheese, powdered sugar & lime juice. Fold in diced, fresh strawberries.
Assembly
  1. Unroll cooled cake; remove towel. Spread cake with filling; roll up loosely to accommodate filling. Cover & refrigerate until ready to slice & serve.