Description
A soft, cocoa-scented sponge rolled around whipped cream and fresh strawberries, finished with a glossy chocolate drizzle.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup fresh strawberries, sliced
- 6 ounces semi-sweet chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper. Dust a clean kitchen towel lightly with powdered sugar.
- In a mixing bowl, beat the eggs and granulated sugar until thick and pale. Sift together the flour, cocoa powder, baking powder, and salt, then fold into the egg mixture. Add the milk, vegetable oil, and vanilla, mixing until smooth.
- Pour the batter into the prepared pan and bake for 12–15 minutes. Turn the hot cake onto the powdered sugar-dusted towel and roll it up while warm. Let it cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form. Carefully unroll the cooled cake, spread the whipped cream, and arrange the strawberries. Roll it back up, seam-side down, and drizzle melted chocolate over the top. Refrigerate for 30 minutes before slicing.
Notes
Store wrapped in plastic or in an airtight container for up to 3 days. Best within 48 hours for texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 140mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg