Ingredients:
for pattern:
1 egg white
30g granulated sugar
40g flour – if making chocolate pattern substitute 20g for cocoa powder
20g butter- room temperature
Natural food coloring, fruit syrup or any food coloring of your preference.
for cake
4 eggs- whites separated
1 tsp cream of tartar
1/2 cup + 1 tbsp sugar
60g butter – melted (aproximately 1/2 stick + 1 tbsp)
1/2 cup flour
1/4 cup cocoa powder (if making plain rolled cake substitute this for flour)
for filling
1 1/2 cup white chocolate -or any other chocolate
1 cup heavy cream – or whipping cream
1 cup strawberries – quartered
Utensils: baking pan 11×17 in, parchment paper (it won’t work if you use wax paper), pastry bag or ziploc bag.
Yields one 11×17 cake roll
SPONGE CAKE RECIPE:
<<
yields 2 cakes
utensils: 17 by 11in baking pan – if using this size pan you will have 2 sheet cakes, if using a smaller one, you can make up to 4 small rolls.