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| ●Batter |
Photo #1
Photo #2
Photo #3
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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)
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| ●Filling and Frosting |
Photo #1
Photo #2
Photo #3
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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)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
25cm square pan |
308kcal |
120 minutes |
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| “hot cake” mix (pancake mix) |
70g |
| cocoa powder |
10g |
| whole eggs |
150g |
| sugar |
80g |
| milk |
60g |
【Preparation>】
- Sift together “hot cake” mix and cocoa powder.
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| whipping cream |
200g |
| sugar |
16g |
| fresh strawberries |
10 |
| cocoa powder |
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