Description
A delicious and elegant dessert featuring a light chocolate sponge cake rolled with a rich raspberry filling.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 100g raspberry jam
- 200ml heavy cream
- 2 tbsp powdered sugar
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, whisk the eggs and granulated sugar until pale and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Pour the batter into the prepared baking tray and spread evenly.
- Bake for 10-12 minutes or until the cake springs back when touched.
- Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Spread the raspberry jam over the cake and roll it up tightly using the towel.
- Let it cool completely before unrolling and filling with whipped cream.
- Re-roll the cake and refrigerate for at least 1 hour before serving.
- Slice and garnish with fresh raspberries before serving.
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Feel free to substitute the raspberry jam with other fruit jams if desired.
- This dessert can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Chocolate Raspberry Swiss Roll, dessert, chocolate cake, raspberry filling