This Chocolate Strawberry Swiss Roll (Flower Decorated Chocolate Strawberry Swiss 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-rollIngredients Makes about 12 servingsFor Flower Pattern1 small egg2 tbsp (30g) sugar1/3 cup+ 1 tbsp (50g) all-purpose flour1 tbsp (14g) butter, meltedred food coloringChocolate Sponge Cake4 eggs1/2 cup (100g) sugar2 tbsp (28g) vegetable oil1 tsp (5g) vanilla extract1/3 cup+ 1 tbsp (50g) all-purpose flour1/3 cup (40g) dark unsweetened cocoa powder1 tsp (4g) baking powder1/2 tsp (2g) saltFilling5.5 oz (150g) white chocolate3 tbsp (45g) whipping cream1 cup (240g) whipping cream, chilled9 oz (250g) fresh strawberries, finely diced1. 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 medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.7.In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add vanilla extract and oil and mix until well incorporated. Gradually add flour mixture.8. Pour the batter into the prepared baking sheet over the frozen flowers and spread evenly into the corners using the back of the spatula.9. Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.10. Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Flip again and while still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.11. Prepare the filling. Place chocolate and 3 tbsp (45g) cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Cool to room temperature.12. In another bowl whip cream until stiff peaks form. Gradually fold in melted chocolate.13. Unroll the cake and spread the chocolate filling evenly over the cake leaving a 1 inch (2.54 cm border).14. Sprinkle finely diced fresh strawberries over the filling.15. Roll the cake back up. Refrigerate for at least 2 hours before serving. Enjoy!Background music: https://bit.ly/2GQCRdp. Future Vision by Jamie BathgateFollow me:FACEBOOK: https://www.facebook.com/homecookingadventureINSTAGRAM: http://instagram.com/homecookingadventurePINTEREST: http://www.pinterest.com/homecookingadv/WEBSITE:http://www.homecookingadventure.com/GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes