Chocolate Strawberry Roulade

1. 1

   Preheat oven to 400u00b0F. Lightly grease and line a 14x12 inch jelly roll pan with parchment paper.

2. 2

   Whip egg whites to stiff peaks. Gradually beat in 1/2 cup sugar until thick and glossy. Beat in egg yolks. Sift together flour and cocoa powder then fold into egg mixture along with milk. Transfer to prepared pan and bake for 10-12 mins, until cake bounces back when gently pressed with fingertips.

3. 3

   Meanwhile, place a sheet of parchment paper over a clean tea towel. Sprinkle with remaining sugar. Turn cake out onto sugared paper. Trim edges and roll up while hot. Let cool.

4. 4

   Unroll cooled cake. Spread jam and whipped cream over top and roll up again. Slice to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.