Chocolate Cake Roll with Whipped Cream Filling

4 eggs, separated 1/4 tsp. salt

3/4 C. sugar, divided 1/4 C. cocoa

1/2 tsp. vanilla 3/4 C. cake flour

1 tsp. baking powder

Fresh strawberries to cut into fans and use as a garnish.

1. Pre-heat the oven to 350°

2. Line a 10 ½ X 15” jellyroll pan with waxed paper. Grease the paper.

3. Separate eggs. Put egg whites in a mixing bowl and whip until they begin to hold their shape. Continue beating, and gradually add 1/2 C. sugar, one tablespoon at a time. Whip until stiff, but not dry.

4. Put yolks in a bowl and whip until lemony yellow. Add 1/4 C. sugar and vanilla. Beat 2 minutes more.

5. Fold egg yolk mixture into the egg whites.

6. Using your wire whip, thoroughly stir the dry ingredients together. Using your rubber scraper, gently fold the dry ingredients into the egg mixture.

7. Pour batter into prepared pan. Bake for 10 to 12 minutes, or until set and no longer doughy.

8. Lay out a clean dish towel. Sprinkle generously with powdered sugar.

9. Remove cake from the oven. Immediately turn onto the prepared towel. Remove the waxed paper and roll up from one long end to another, in the towel. Cool completely (freezer works well for quick cooling).

Filling (2 cups):

1 C. heavy whipping cream 3 Tbsp. powdered sugar

1 tsp. vanilla 2 C. mini marshmallows

½ c. mini chocolate chips 3 crushed peppermint candy (place peppermint candy in Ziploc bag and crush with rolling pin),

1 pt. strawberries (for garnish)

1. Whip the chilled cream until billowy.

2. Add vanilla and gradually add powdered sugar one tablespoon at a time. (stabilizes too).

3. Stir marshmallows, crushed peppermint candy, and mini chocolate chips into whipped cream.

4. Unroll cooled cake, and trim off the edges (if desired).

5. Spread with the whipped cream mixture, and re-roll the cake.

6. Frost the cake roll with the chocolate frosting. Check with your instructor if you are unsure of the consistency. Chill 2 to 3 hours. Show the cake roll to the class, then slice and enjoy.

Frosting (about 1 cup)

¼ C. butter or margarine 2 C. sifted powdered sugar

2 ½ tablespoons milk ¼ C. cocoa

½ tsp. vanilla

1. Beat butter until creamy.

2. Add other ingredients, and beat until smooth.

Note: For thinner frosting, add milk, for thicker frosting, add more powdered sugar.

Strawberry Fan Garnishes:

Slice the strawberries from tip to stem in thin slices. Keep the stem and the top of the strawberry intact. Fan the strawberry out and garnish the cake with the strawberries.