A luscious chocolate Swiss roll cake, generously filled with sweet strawberry jam and smooth ermine buttercream, then coated in rich chocolate to mimic a delectable chocolate-covered strawberry.

Ingredients:

For the Cake:

4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla essence
1/2 cup all-purpose flour
1/4 cup rich cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/2 cup milk chocolate, melted and slightly cooled
A touch of red food coloring (optional)
Powdered sugar, for dusting
For the Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla essence
1 cup heavy whipping cream
For the Strawberry Topping:

1 1/2 cups fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp water
1 tsp cornstarch

Directions:

Craft the Cake:

Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, whisk the egg yolks with 1/2 cup of sugar and vanilla essence until the mixture becomes thick and pale.
Sift together the flour, cocoa powder, salt, and baking powder, then gently fold it into the yolk mixture until combined.
Stir in the melted milk chocolate. If you want to add a playful twist, mix in a few drops of red food coloring for a rosy hue.
In a separate bowl, beat the egg whites until soft peaks form, gradually adding the remaining 1/4 cup of sugar until stiff peaks form. Fold the egg whites gently into the chocolate batter.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Roll the Cake:

Once baked, remove from the oven and allow it to cool for about 5 minutes.
Gently invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up in the towel, starting from the shorter end. Let it cool completely.
Whip Up the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla essence until smooth and creamy.
In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Prepare the Strawberry Glaze:

In a small saucepan over medium heat, combine the sliced strawberries, granulated sugar, lemon juice, water, and cornstarch. Stir gently until the mixture thickens and bubbles. Remove from heat and allow it to cool.
Assemble the Roll Cake:

Carefully unroll the cooled cake and spread the cheesecake filling evenly over the surface.
Roll the cake back up without the towel, placing the seam side down. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, top the cake with the cooled strawberry glaze and a dusting of powdered sugar for a beautiful finish.
Enjoy every luscious bite of your Strawberry-Chocolate Swirl Delight Roll Cake! Perfect for any occasion or a sweet indulgence!