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Strawberry Chevron Cake Roll

6/23/2022

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“Failure is just part of the process, and it’s not just okay; it’s better than okay."  - Bob Goff.  I'm thankful for the reassurance that my cooking failures aren't a three-strikes-and-you’re-out sort of thing. Sometimes I need that gentle reminder to dust myself off so I can swing for the fences again.  And the only person keeping meticulous records of my screw-ups - is me. 😅

You see where I'm going with this don't you?  As soon as I start to gain some confidence in my baking skills - I have a REALLY off day and I manage to screw up the same recipe 4 times!!  No joke!  Allow me to break down my Chevron Cake Roll experience for you.
     Attempt #1:  I forgot to grease the parchment paper and the cake stuck to the pan.
     Attempt #2:  I greased the parchment but forgot to add flour to the cake.  🤦🏻‍♀️                 Attempt #3:  I forgot to add sugar to the egg whites. 
     Attempt #4:  I rolled the cake inside out so the chevron detail that I so                                                     painstakingly added to my cake, wasn't even visible.
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Yep, baking professional right here. 😅  I will spare you the details about why I failed at this recipe so many times, but you should know that on more than one occasion during this Chevron cake journey, I considered scraping the entire thing, cutting my losses and just serving a bowl of strawberries and whipped cream.  Fortunately, there was a small part of me that had to see this process through, just to prove to myself that I could actually do it.  #stubbornnessatitsfinest 😂
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​So after many (5 total) attempts, here is my Chevron cake roll recipe.  The pictures were taken from all 4 practice runs so just ignore any inconsistencies in the photographs.  Just remember that they're a compilation of all of my trials.  At the end of the day - I'm glad that my stick-to-it-ness took over my desire to give up on this recipe.  It really was worth all the effort.  🍓
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Strawberry Chevron Cake Roll
4 egg whites
4 egg yolks
2/3 cup sugar
1/2 tsp. vanilla extract
1/3 cup flour

Filling
1 cup heavy whipping cream
3 Tablespoons powdered sugar
3/4 cup fresh strawberries (quartered)
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Beat egg whites and 1/3 c. sugar until stiff peaks form.
Beat egg yolks, 1/3 c. sugar and vanilla together in a separate bowl.
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Fold the egg yolk mixture into the egg white mixture.
Fold in the flour. 
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Tint 1/4 cup of the batter with pink food coloring. 
Transfer tinted batter to a piping bag.  Pipe into zigzags onto greased parchment paper lined 10x15" baking sheet. 
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Bake 2 minutes at 350.  Let cool 3 minutes. 
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Spread white batter over pink.  
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Bake 11 minutes longer.  Cool.  
Invert onto powdered sugar dusted parchment paper.  And then flip again so the chevron is on the bottom.  
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Roll cake while warm and let cool.  
Whip cream and sugar.  
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Unroll cake and spread cream over roll. 
Sprinkle strawberries over cream. 
Reroll cake and slice. (Preferably, not inside out.)  
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Slice and enjoy.  🍓
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Don't let my failed attempts at this cake roll discourage you from making it.  I'm pretty sure that I screwed up this recipe in every way possible.   I did my best to document each of my failures for you though so that you don't make the same mistakes.  And I can tell you from experience that even if you're cake doesn't look exactly like mine - as long as you add flour and sugar - it will still taste amazing.  💕
​
Ciao!
Click here for a printable version of this recipe
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