chocolate strawberry roll

How To Make chocolate strawberry roll

• 1

  Cake: Preheat oven to 350 degrees F Lightly grease a 15x10x1 inch pan with butter, then cover with parchment paper, and lightly grease the parchment paper with butter. Set aside until needed.
• 2

  Dad taught me, to place a clean tea towel on the counter and sprinkle icing sugar over it. The icing sugar will adhere to the warm cake later... set aside until needed.
• 3

  In another bowl add the flour, cocoa, baking powder, and salt. Set it aside until ready.
• 4

  Now we are ready to start. Add 4 eggs to a large bowl and beat on high for 3 minutes. Continue beating as you slowly add in the sugar. Next, add the melted butter, cream, sour cream and vanilla; beat for 1 - 3 minutes, until well blended.
• 5

  Add the dry ingredients and mix just until combined. Pour the batter into your prepared pan and bake for 8 - 12 minutes. (check at the 8 minute mark)
• 6

  When you take the cake out of the oven, invert the cake onto the prepared towel. quickly remove the parchment paper and roll the cake in the towel. Roll starting at the short end. Set aside on a wire rack to cool completely.
• 7

  Strawberry and Cream Filling: Whip the heavy cream, vanilla, Grand Marnier and powdered sugar until stiff peaks form.
• 8

  Stir the sliced strawberries into the whipped cream. Keep in fridge until ready to fill cooled cake.
• 9

  Unroll the cake and spread the whipped cream and strawberry mixture all over the cake but...Please don't put anything ½-inch from all edges, it helps when rolling.
• 10

  Gently, roll the cake and place seam side down on a plate, cover with plastic wrap and place in the fridge to chill before serving. When ready to serve, dust with powdered sugar and enjoy!
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