This Chocolate Strawberry Roll is a delightful dessert perfect for summer days. A flower decorated chocolate sponge cake filled with a light filling of white chocolate, whipped cream and diced fresh strawberries.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/chocolate-strawberry-swiss-roll

Ingredients

Makes about 12 servings

For Flower Pattern
1 small egg
2 tbsp (30g) sugar
1/3 cup+ 1 tbsp (50g) all-purpose flour
1 tbsp (14g) butter, melted
red food coloring

Chocolate Sponge Cake
4 eggs
1/2 cup (100g) sugar
2 tbsp (28g) vegetable oil
1 tsp (5g) vanilla extract
1/3 cup+ 1 tbsp (50g) all-purpose flour
1/3 cup (40g) dark unsweetened cocoa powder
1 tsp (4g) baking powder 1/2 tsp (2g) salt

Filling
5.5 oz (150g) white chocolate
3 tbsp (45g) whipping cream
1 cup (240g) whipping cream, chilled
9 oz (250g) fresh strawberries, finely diced

1. Prepare the batter for flower pattern. Slightly grease a 12x16 inch (30x40cm) baking sheet. Add the flower pattern paper and add a parchment paper on top.

2.In a medium bowl whisk egg with sugar until combined. Add flour and melted butter and whisk to combine. Add red food coloring until the desired color is reached. Place the batter into a piping bag or small bottle fit with a small plain tip.

3. Gently pipe flowers onto the parchment paper.
4. Freeze the baking sheet until you prepare the sponge cake batter.

5.Prepare the sponge cake. Preheat the oven to 350F (180C).

6. In a...