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CHOCOLATE STRAWBERRY RIBBON CAKE 6 eggs, separated 1 c. sugar, divided 2 tsp. vanilla extract 3/4 c. sifted cake flour 1/2 c. sifted cocoa powdered sugar 2 (10 oz.) pkg. frozen strawberries, thawed 1/2 c. sugar 1 pkg. unflavored gelatin 2 Tbsp. cold water 1 c. whipping cream, whipped Kahlua or other coffee flavored liqueur strawberry jam, melted chocolate leaves pink ribbon (3/4 inch and 30 inches long) Grease a 15 x 10 x 1-inch jelly roll pan and line with waxed paper. Grease and flour waxed paper; set aside. Combine egg yolks and 3/4 cup sugar in a large mixing bowl; beat at high speed of electric mixer until eggs have thickened and tripled in volume (about 5 minutes). Beat in 2 teaspoons vanilla extract. Sift together cake flour and cocoa. Sift flour mixture over egg-yolk mixture, 1/4 cup at a time, gently folding after each addition. Beat egg whites (at room tempera- ture) in a medium mixing bowl until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into egg yolk mixture. Pour the batter into prepared pan, smoothing top and pushing into corners of pan with a spatula. Bake at 350 degrees for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. (Do not overbake or cake will dry out and tear when rolling.) Immediately loosen cake from sides of pan; sift powdered sugar over surface of cake. Working quickly, place a clean kitchen towel over cake. Pull ends of towel taut, and fold them under short ends of pan. Invert pan and place cake on counter. Peel off waxed paper. Roll up cake and towel togeth- er, working from short end; cool cake on a wire rack, seam side down. Puree strawberries and place in a medium saucepan. Bring to a boil; boil until mixture is reduced to 1 cup. Remove from heat and stir in sugar. Soften gelatin in water; add to hot strawberry mixture, stirring well. Cool strawberry mixture to room temperature. Chill until mixture reaches the consistency of unbeaten egg whites (about 2 hours). Fold in whipped cream. Unroll cake, brush with liqueur and cut into 4 lengthwise strips equal in width. Spread strawberry mixture over entire surface of each cake strip. To assemble, gently roll up one cake strip jelly roll fashion, starting at short end. Set roll, cut side up, in center of a large round serving platter. Starting where roll ends, wind second cake strip around first roll. Continue forming pinwheel, connecting each new strip with end of previ- ous strip until all cake strips are used. To form distinct layers, carefully remove any filling that accumulates on top of cake. Brush top and sides of cake with melted jam. Refriger- ate at least 1 hour before serving. Tie ribbon around cake and arrange chocolate leaves on center of cake. Cut into wedges to serve. Yield: 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |