For the Cake:
6 eggs, separated
7 oz. granulated sugar
1 tsp. vanilla extract
2 oz. cocoa powder
For the Filling:
8 oz. heavy cream, softly whipped
1 oz. confectioners' sugar
1/2 pound strawberries, sliced
Preheat oven to 350 degrees F/180 degrees C. Line a 9 x 13-inch (22 x 33 cm) rectangular baking pan with parchment paper.
Whisk the egg whites until stiff. Whisk the yolks with the sugar and vanilla until the mixture turns pale and the whisk leaves a soft trail. Sift the cocoa and fold it lightly into the egg yolk mixture using a large metal spoon. Fold the egg whites carefully into the rest of the mixture.
Pour into baking pan and bake for about 20-25 minutes until the top is springy to the touch (don't be tempted to overcook).
Let cool in pan for 15 minutes then invert the roulade onto a sheet of parchment paper or waxed paper, dusted with sugar. Peel the paper off the roulade when you are ready to fill.
Flavor the whipped cream with confectioners' sugar, then spread to within 1 inch (1/2 cm) of the edges. Add the sliced strawberries.
Starting from a short end, roll up and slide onto a serving plate. To decorate, dust the top with cocoa and sprinkle with chocolate curls. Chill, covered until ready to serve. Slice into 1 1/2 inch pieces.
Makes 6 servings.
Date: April 14, 2004