Strawberry-Cocoa Whipped Cream Roll

From the old Betty Crocker cookbook [1961, General Mills, Inc., McGraw-Hill Book Company] comes this recipe for jelly roll dough. I paired the recipe (with chocolate chips instead of nuts) and a filling of cocoa whipped cream and finely chopped strawberries.

Strawberry-Cocoa Whipped Cream Roll

Components:

Jelly roll -- baked and rolled up in a towel. See recipe below.

Filling -- 1 cup of whipping cream, whipped to stiff peaks, with several tablespoons each of sifted cocoa and powdered sugar added

Strawberries -- 3/4 - 1 cup of finely diced strawberries, sprinkled with sugar and allowed to sit at least 1/2 hour


Assembly:

Make jelly roll, according to directions below. Unroll and spread with whipped cream filling. Cover filling with about 3/4 - 1 cup finely diced strawberries. Roll up, as tightly, neatly and carefully as possible. Roll in aluminum foil. With the "seam" of the roll facing down, place dessert in the freezer for one hour before removing to refridgerator, or keep in freezer as a frozen dessert (the beck's recommendation).


Jelly Roll

Use large jelly roll pan. Prepare a heavy, non-stick pan by just heavily greasing it. Prepare a regular pan with: wax paper, greased "heavy paper" (like brown paper bag) or parchment paper. Preheat oven to 375.

Beat until light: 4 egg yolks

Sift 3/4 cup sugar and add gradually (important) to egg yolks. Beat until creamy.

Add: 1 teaspoon vanilla.

Sift before measuring (important) cake flour. Resift with 3/4 teaspoon double-acting baking powder and 1/2 teaspoon salt. Add gradually (important) to egg yolk mixture.

Whip until smooth, but not dry: 4 egg whites

Fold egg whites into the batter along with 1/2 cup finely chopped nuts (I substituted chocolate chips).

Bake for about 13 minutes. Turn cake out onto a cloth sprinkled generously with powdered sugar. Roll up the cake along with the towel, jelly-roll style, and allow the cake to fully cool this way before unrolling to fill.