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Raspberry Chocolate Swiss Roll

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A nostalgic dessert with a light chocolate sponge rolled around a luscious whipped cream and fresh raspberry filling.

Ingredients

Scale
  • 4 large eggs
  • 100g granulated sugar
  • 100g all-purpose flour
  • 30g cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 200g fresh raspberries
  • 200ml heavy cream
  • 50g powdered sugar
  • Dark chocolate shavings (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12×16 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar together until pale and fluffy.
  3. Sift together the flour, cocoa powder, baking powder, and salt into the egg mixture. Gently fold in.
  4. Pour the batter into the prepared jelly roll pan and spread it evenly.
  5. Bake for 12-15 minutes or until the sponge is springy and a toothpick comes out clean.
  6. Once out of the oven, roll the sponge in the parchment paper from one end to the other and allow it to cool completely.
  7. While cooling, whip the heavy cream and powdered sugar together until stiff peaks form.
  8. Unroll the cooled sponge gently, spread the whipped cream evenly, then scatter fresh raspberries on top.
  9. Carefully roll the sponge back up without the parchment.
  10. Dust with powdered sugar, add dark chocolate shavings, and slice to serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.

Nutrition

Find it online: https://cookingwithmayaa.com/raspberry-chocolate-swiss-roll/

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