Prep Time 20m
Cook Time 17m
Ready Time 90m
Yield 10 servings


Ingredients
  • Pillsbury™ Baking Spray with Flour
  • 5 large eggs, separated
  • 1/4 cup sugar
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1 1/2 cups frozen whipped topping, thawed
  • 1/3 cup plus 3 tablespoons Smucker's® Strawberry Preserves, divided
  • 1 cup sliced strawberries
Preparation Directions
  • Step 1Heat oven to 350°F. Line 15x10-inch jelly roll pan with wax paper. Coat with no-stick cooking spray with flour.
  • Step 2Beat egg yolks in medium bowl with electric mixer on high speed until lemon colored. Gradually beat in sugar. Add flour, cocoa and vanilla. Blend until smooth. Beat egg whites in small bowl until stiff, but not dry. Fold into chocolate mixture. Spread evenly in prepared pan.
  • Step 3Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert pan onto towel dusted with powdered sugar. Remove wax paper. Roll up with towel from short end. Cool completely.
  • Step 4Combine whipped topping and 1/3 cup preserves. Unroll cake. Spread with topping mixture. Re-roll without towel. Chill 30 minutes.
  • Step 5Stir 3 tablespoons preserves with strawberries. Cut cake roll into slices. Top with strawberry mixture.
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