Chocolate Strawberry Roulade

* original receipe from Margaret Fulton

Ingredients:
3 eggs, with egg yolks and egg whites separated
1/2 cup caster sugar (if prefer sweeter, than use 1 cup sugar)
2 tbsp sifted cocoa
1 tsp vanilla essence
3/4 cup cream, whipped (if prefer roulade with more cream, then use 1 cup cream)
fresh strawberries cut into small pieces

How to Make:
1. Preheat overn to 180'C.

2. Line a swiss roll tin with baking paper.

3. Beat the egg yolks with electric whisk until thick and creamy.

4. Gradually beat in sugar and vanilla essence.

5. Sift cocoa then fold into the egg yolk mixture with a spatular.

6. Beat egg whites with electric whisk until soft peaks form and fold immediately into the cocoa mixture.

7. Pour at once into the prepared swiss roll tin and bake for 15 mins.

8. Take out from oven to cool down.

9. At the same time, prepare another swiss roll tin with a baking paper on top, sprinkle with either caster sugar or icing sugar.

10. Whip cream with an electric whisk until the cream looks like ribbons, mix with the chopped strawberries.

11. Turn the baked chocolate roulade into the new swiss roll tin covered with baking paper and icing sugar (with the top side now facing the down side of the new swiss roll tin). Gently remove the baking sheet from the baked choclate roulade.

12. Gently scatter the strawberry cream mixture on top of the chocolate roulade.

13. Making use of the new baking top on the bottom of the tin, gently roll up the chocolate roulade with the strawberry cream mixture, then place inside an airtight box and chill in refrigerator.

ENJOY~