Chocolate Strawberry Kiwi Roll Cake

Thank Buddha it's finally summer (Well, I'm buddhist :-) ) In Germany we have a chance to go picking strawberries in the farm just about 5 weeks yearly. This year my husband and I were 2 times there. Everytime I was there, I've always been fasinated with these wonderful Strawberries. They're real red, so big and soooo sweet. I could almost not stop picking them. The first time we came home with 5 kilo strawberries and the second time I had to force myself don't be too greedy, so we took only 2 kilo with us. Anyway, it's enough for my cake.

Chocolate Strawberry Kiwi Roll Cake

Ingredients :
50g cake flour
1/2 tsp. baking powder
10g cocao powder

10g almond powder
40g granulated sugar
2 egg yolks, large
45g canola oil
50g milk
1/2 tsp. vanilla extract
2 egg whites, large
1 pinch salt
30g castor sugar

For the filling :
125g whipping cream
15g granulated sugar
6 strawberries, chopped
1 kiwi, chopped

Instructions :

• Lay a baking tray (21 cm x 30 cm) with baking paper. Preheat the oven to 190°C.
  
• Mix together the cake flour, cocoa powder, almond powder and baking powder, two times sifting into a mixing bowl. Make a hole in the middle of the flour mixture.
• Add sugar, egg yolks, oil, milk and vanilla into the flour hole, stir the mixture together just until the flour dissolved. (stir it quickly and shouldn't take longer than 5 seconds)
• In another mixing bowl, beat egg whites with salt until foamy. Gradually add in castor sugar and whisk with high speed until stiff peaks form. Gently fold in whipped egg whites into egg yolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 8-10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Sprinkle a clean dish towel with powdered sugar. Take the baked cake out from the oven and let it cool in the tray for 1-2 minutes, then invert onto a prepared towel. Remove the parchment paper and roll up the cake while it is still warm and pliable.
• Beat whipping cream with sugar about 2 minutes or until stiff peaks form. Unroll the cake and spread with the cream. Place chopped strawberries and kiwi on the cream and reroll. Cover the cake with the towel and chill in the refrigerator for 2 hours.
  

Take the cake out of the refrigurator at least 15 minutes before serving. Dust with powdered sugar (or not) and cut.