• Prep Time: 30 mins
  • Cooking Time: 20 mins
  • Serves: 12

Strawberry Buttercream Chocolate Roll

  • Recipe Submitted by on

 Ingredients List

  • For the chocolate sponge cake
  • 2/3 cup flour
  • 1/3 cup good quality cocoa
  • 1 tsp baking powder
  • 6 eggs separated room temperature
  • 1/4 tsp cream of tarter
  • 1 cup sugar separated in 2 half cups
  • 2 tsp vanilla extract
  • For the frosting
  • 4 1/2 cups icing sugar powdered sugar
  • 1 cup butter
  • 1 tsp vanilla extract
  • 4 tbsp strawberry puree
  • 1 1/2 cups diced fresh strawberries


For the chocolate sponge cake
Preheat oven to 325 degrees F. Line the bottoms of a jelly roll pan with parchment paper. The pan I used was 11 1/2 inches by 16 1/2 inches.
Sift together the flour, cocoa and baking powder.
Beat egg yolks and ½ cup sugar until foamy and thickened.
In a separate bowl, beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour, cocoa and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Pour into the prepared pan and bake for about 20 minutes or until the center springs back when touched.
Cool the cake completely in the pan before running a small sharp knife around the outside of the pan to release it.

To make the frosting
Cream together all of the ingredients until creamy and fluffy.
The icing should be relatively thick but still spreadable. If it seems too thick add a couple of tsp of milk or more strawberry puree. If it seems not thick enough add a little more icing sugar.

To prepare the roll leave the parchment on the bottom of the cake (It helps in the rolling of the cake)
Spread the frosting all over the surface.
Sprinkle on the chopped strawberries and press them into the frosting slightly.
Start rolling the cake from one of the narrowest ends peeling the parchment paper a little at a time as you go.
Transfer the rolled cake onto a serving platter, making sure the seam is on the bottom.
Cover with plastic wrap and chill for a couple of hours.
Dust with powdered sugar before serving.

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