Strawberry Chocolate Roll

  • 3 large eggs, separated
  • 1/2 cup sugar
  • 5 ounces semi-sweet chocolate, melted
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Unsweetened cocoa
  • 1/2 cup seedless strawberry or raspberry jam
  • 2 pints strawberry ice cream, softened

Preheat the oven to 350. Line a 15x10 inch jelly-roll pan with foil, extending the foil 1 inch over the ends of the pan. Grease and flour the foil.

Beat the egg yolks and sugar in a medium bowl until light and fluffy. Beat in the melted chocolate. Add the water and vanilla. Mix until smooth.

Sift the flour, baking powder, baking soda and salt together. Add to the chocolate mixture. Using clean beaters and a large bowl, beat the egg whites until soft peaks form. Gently fold in the chocolate mixture. Pour into the prepared pan and bake for 8-9 minutes or until a wooden pick inserted in the center comes out clean.

Carefully loosen the sides of the cake from the foil. Invert the cake onto a clean towel sprinkled with cocoa. Peel off the foil. Starting at the short end, roll the warm cake, jelly-roll fashion, with the towel inside. Cool the cake completely. Unroll the cake and remove the towel.

Spread the cake with the jam and then spread the cake with the ice cream, leaving a 1/4-inch border at the edges. Roll up the cake, wrap it tightly in plastic wrap or foil and freeze. Allow the cake to stand at room temperature for 10 minutes before cutting and serving.

  • Yields: 8-12 servings
  • Preparation Time: 40 minutes plus freezing time
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