• Eggs 6
• Caster sugar 6 ounces
• Flour 4 ounces
• Coco powder 2 ounces
• Warm water 2 tbsp
• Ingredients for strawberry filling:
• Strawberry puree ½ cup
• Sugar 2 tbsp
• Corn flour 1 tbsp
• Ingredients for chocolate glaze:
• Cream 4 tbsp
• Icing sugar 1 cup
• Coco powder 1 tbsp
• Chocolate grated ½ cup

In a saucepan add Cream 4 tbsp, Icing sugar 1 cup, Coco powder 1 tbsp, Chocolate grated ½ cup and cook for 2 to 3 minutes.

Method for strawberry filling:
In as sauce pan add strawberry, sugar cook for 5 minutes, thicken with corn flour paste, cool.

Method for cake:
Beat egg till fluffy, gradually add in caster sugar.

Beat till light and double in volume, fold in flour and coco mixture with warm water.

Spread mixture in a well greased and paper lined Swiss roll tray.

Bake in a pre hated oven 190 degree for 10 minutes.

Remove on a clean towel, previously dusted with icing sugar, roll the cake and let it cool.

When the cake is cool spread cake with whipped fresh cream, top with strawberry filling, re-roll roulade.

Make chocolate glaze and pour on top of roulade.

Cover to coat well. Chill and transfer the roulade to a serving platter.

by Pak101.com (few years ago!) / 834 views