3 eggs, separated
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup hershey's cocoa
1/3 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 cup water
2 tsp vanilla extract, divided
1 tbsp granulated sugar
2 tbsp powdered sugar, plus...
3/4 cup powdered sugar, divided
2 cup cold whipping cream
3 cup thinly sliced strawberries (fresh), or... frozen straw
1 additional strawberries, - coarsely, chopped - (option
A Recipe for
California Strawberry Log
Herb Tip |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This Recipe for California Strawberry Log is one of thousands in the Recipes-to-go Fruit Cookbook.
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| a nation taste-blind. M.F.K. Fisher |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for California Strawberry Log from the recipe cookbook of Recipes-to-go (Fruit)
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1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with
foil; generously grease foil.
2. In large bowl, beat egg yolks on high speed of electric mixer 3
minutes. Gradually add 1/2 cup granulated sugar; continue beating 2
minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking
soda and salt; add alternately with water and 1 teaspoon vanilla to
egg yolk mixture, beating on low speed just until smooth.
3. In small bowl, beat egg whites until foamy. Add 1 tablespoon
granulated sugar and beat until stiff peaks form; carefully fold into
chocolate mixture. Spread batter evenly into prepared pan. Bake 15 to
18 minutes or until top springs back when touched lightly.
4. Invert on towel sprinkled with 2 tablespoons powdered sugar;
remove foil carefully. Immediately roll cake and towel together from
narrow end; place on wire rack to cool.
5. In clean large bowl, beat whipping cream, remaining 3/4 cup
powdered sugar and remaining 1 teaspoon vanilla on high speed until
stiff. Fold sliced strawberries into 2 cups whipped cream; reserve
remaining whipped cream. Unroll cake and spread with strawberry-cream
mixture. Reroll. Frost with reserved whipped cream; garnish with
chopped strawberries, if desired. Refrigerate at least 1 hour before
serving. Refrigerate leftover dessert. 8 to 10 servings.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
Serves: 8
California Strawberry Log Recipe brought to you by Recipes To-Go