RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 673
| View Recipe |
|
|
| Recipe Name: |
Chocolate-Strawberry Jelly Roll |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
Pareve |
| Ethnicity: |
Jewish |
Kosher for Passover: |
Yes |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$6.54
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
15x10x1-inch jelly roll pan |
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
12 Ounce(wt)s strawberries divided
|
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. |
|
|
|
| Nutrition per Serving: |
| Calories: |
180 |
Total Carbs: |
29.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.5 |
Protein: |
5.54 |
| Fiber: |
1.05 |
Sodium: |
60.38 |
|
|
|
