CHRISTMAS　CHOCOLATEROLL Christmas Chocolate Log

December 13, 2006 Bake a sponge in a square pan. Line the pan with wax-paper if necessary. After baking, remove the cake from the pan and let cool before filling and frosting. Together with whipped cream and strawberries, you can also use chocolate sauce for the filling.

●Preparation Tip ●Batter Photo #1 Photo #2 Photo #3 Combine eggs and sugar in a bowl. Blend well. Place the bowl over low heat. Heat until lukewarm and beat until creamy and heavy. (Photo #1) When the mixture becomes pale and beaten well, mix in “hot cake” mix (pancake mix) and cocoa powder. (Photo #2) Mix in lukewarm milk. Transfer the batter into a pan, 1cm deep. Bake in a preheated oven at 180 °C (356 °F) for 10 to 12 minutes until brown. (Photo #3) ●Filling and Frosting Photo #1 Photo #2 Photo #3 Add sugar to whipping cream. Beat until stiff. Spread whipped cream over the cake. Cut strawberries lengthwise into three slices. Arrange the strawberries on half of the cake. (Photo #1) Place the cake on a baking sheet. Lift the near side of the paper and roll the cake up, paper and all. (Photo #2) Spread whipped cream over the surface as in the photo, then sprinkle with cocoa powder. Decorate with Christmas ornaments on top. (Photo #3) Servings per Recipe Calories per Serving Ready In 6  25cm square pan  0kcal 120 minutes Batter “hot cake” mix (pancake mix) 70g  cocoa powder 10g  whole egg 150g  sugar 80g  milk 60g  【Preparation>】 - Sift together “hot cake” mix and cocoa powder. Filling and Frosting whipping cream 200g  sugar 16g  fresh strawberries 10  cocoa powder