Before this summer, I have never picked strawberries. I had my mind set that there was no place to pick in western Pennsylvania. Then back in June, the newspaper showed pictures from a local farm’s strawberry festival, and a family was featured on the front page picking strawberries. I did some research and found the farm. Sure, it’s about 45 minutes from my house, but I thought the trip was worth it.
I think I took this picture after cutting up some berries because it isn’t quite as full.
About a week before that, I bought a Hershey’s cookbook for $2 at the used book store (oh I’m awesome). I remember flipping through and came across a picture for California Strawberry Log. My dad came over and asked what I was buying this time. I showed him the picture and he said you better be making that for me. He may have been kidding at the time, but I’m sure he didn’t mind I took him seriously.
California Strawberry Log
3 eggs, separated
1/2 cup sugar
1/2 cup flour
1/3 cup unsweetened cocoa
1/3 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 cup water
1 tsp vanilla extract
1 Tbsp sugar
2 Tbsp + 3/4 cup powdered sugar, divided
2 cups (1 pint) cold whipping cream
1 tsp vanilla extract
3 cups sliced strawberries
1. Heat oven to 375F. Line 15 1/2x 10 1/2x 1 inch jelly roll pan with foil. Generously grease foil. In large bowl, beat egg yolks on high speed 3 minutes. Gradually add 1/2 cup sguar. Continue beating 2 minutes.
2. Stir together flour, cocoa, 1/3 cup sugar, baking soda, and salt. Add alternately with water and vanilla to egg yolk mixture, beating on low speed just until smooth.
3. In small bowl, beat egg whites until foamy. Add 1 Tbsp sugar and beat until stiff peaks form. Carefully fold into chocolate mixture. Spread batter evenly into pan.
4. Bake 15-18 minutes or until top springs back when lightly touched. Invert onto towel sprinkled with 2 Tbsp powdered sugar. Carefully remove foil. Immediately roll cake and towel together from narrow end. Place on wire rack to cool.
5. In clean large bowl, beat cream, 3/4 cup powdered sugar, and vanilla on high speed until stiff. Fold strawberries into 2 cups of whipped cream. Reserve remaining whipped cream for garnish. Unroll cooled cake and spread with strawberry mixture. Reroll. Spread remaining whipped cream on outside of cake. Refrigerate 1 hour or longer before serving.
Source: Hershey’s Chocolate Lover’s Cookbook, 1993 p. 110