Ingredients:
12 Ounce(wt)s strawberries divided
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Directions:
Grease the bottom of a 15x10x1-inch jellyroll pan; line with waxed paper, grease lightly.
Preheat oven to 375 degrees.
In a large bowl of an electric mixer beat egg whites at high speed until soft peaks form when beaters are slowly raised. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form when beater is slowly raised. With the same beaters, but a different bowl, beat yolks at high speed, adding 1/2 cup of sugar, 2 tablespoon at a time, until mixture is very thick; about 4 minutes. At low speed, beat in cocoa, vanilla and salt just until smooth. With rubber spatula, using and under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended (no egg white should show). Spread evenly in the pan.
Bake 15 minutes, just until the surface springs back when gently pressed with fingertip. Sift 2 tablespoons sugar on a 15x10-inch rectangle of waxed paper. Turn cake out onto sugar, lift off pan, peel paper off of cake.
While cooking, chop 1 pound of strawberries very small and maserate with 2 tablespoons of sugar. Fold into 8 ounces of cool whip and spread onto the center of the partially cooled cake.
Roll the cake and place on a serving platter, seam side down. Ice the cake with the rest of the cool whip (as needed) and top with halved strawberries that have been cored. |