Download this recipe.
Cake:
3 eggs + 1 egg white
1/2 cup sugar
1/4 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
* Part two.
1 cup cream
2 teaspoons sugar
1 teaspoon vanilla extract
* Part three.
1 pint strawberries fresh washed, stemmed, and sliced or 1 pint raspberries, washed and drained
1 banana large, sliced diagonally
Confectioners' sugar for garnish
Heat oven to 475° F. Lightly grease a 10 x 15-inch jelly roll pan with solid vegetable shortening. Line pan with wax paper covering bottom and sides. Grease wax paper well and dust with flour.
Blend cake ingredients until light chocolate in color and free of lumps. Pour batter into prepared pan, tilting pan all around to evenly distribute batter. Place on middle rack of oven, making sure pan and oven rack are level. Bake for 5 minutes or until tester comes out clean but cake is still soft. Immediately remove cake from jelly roll pan by carefully pulling both sides of wax paper up to lift cake to a flat surface. Loosen edges of wax paper from cake. Invert onto counter top so wax paper side is facing upwards. Remove wax paper from cake. Cut off any crisp edges, so that entire cake is of same texture.
Creme Chantilly:
*Beat ingredients until cream holds shape; spread cream over cake, leaving 1-inch strip free on one narrow end.
Fruit Filling:
*Evenly distribute the fruits in alternate lengthwise rows on top of cream. Roll cake towards the 1-inch free narrow side. Slide a large spatula under roll and transfer to a platter; dust with confectioners' sugar and refrigerate at least 1 hour before serving. To serve, cut roll into 1 1/2 -inch slices; place on small chilled dessert plates with cut-side up.
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