Strawberry Buttercream Chocolate Roll. This very summery looking chocolate roll cake is filled with very easy to make strawberry frosting and chunks of fresh strawberries. No artificial colouring.
With strawberry season in full swing, this cake is a great way to use some of them in a delicious dessert that everyone will love. It’s filled with naturally strawberry flavoured buttercream frosting and chunks of fresh strawberries. It sure does make a pretty addition to the table at summer barbecues and picnics.
I’ve used a chocolate sponge cake in this recipe because I find sponge cake easier to roll. Fresh strawberry puree is used to flavour the buttercream frosting and give it great colour without artificial dyes. Let the cake sit for a couple of hours at least and the sugar in the frosting sweeten the strawberries to improve the flavour. A simple dusting of powdered sugar is all that’s needed to finish this gorgeous chocolate roll. If you want to dress it up for a special occasion, a drizzle of chocolate ganache would be beautiful too.
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- 2/3 cup flour
- 1/3 cup good quality cocoa
- 1 tsp baking powder
- 6 eggs separated room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar separated in 2 half cups
- 2 tsp vanilla extract
- 4 1/2 cups icing sugar powdered sugar
- 1 cup butter
- 1 tsp vanilla extract
- 4 tbsp strawberry puree
- 1 1/2 cups diced fresh strawberries
Preheat oven to 325 degrees F. Line the bottoms of a jelly roll pan with parchment paper. The pan I used was 11 1/2 inches by 16 1/2 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.
To make the strawberry puree, I simply pureed up to a cup of very ripe strawberries in the blender, then pressed the puree through a fine sieve to remove the seeds.
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