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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.

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