Description
A delightful dessert that combines rich chocolate flavor with tangy raspberry filling, perfect for celebrations or as a sweet treat at home.
Ingredients
Scale
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) warm water
- 1 1/2 cups (360g) fresh raspberries (or frozen, thawed)
- 1/4 cup (50g) granulated sugar (for filling)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Extra fresh raspberries (for decoration)
- Chocolate shavings or curls (for decoration)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- In a mixing bowl, beat the egg yolks and granulated sugar together until pale and fluffy. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg yolk mixture.
- In another bowl, beat the egg whites until soft peaks form. Carefully fold the whipped egg whites into the batter.
- Finally, stir in the warm water until the batter is smooth.
- Pour the batter evenly into the prepared pan and spread it out with a spatula.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Remove the cake from the oven and let it cool for a few minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar, remove the parchment paper, and roll the cake up with the towel. Let it cool completely in the rolled-up form.
- For the raspberry filling, combine the raspberries, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring occasionally, until the berries break down (about 5-7 minutes). If thickening is desired, add the cornstarch slurry and cook for an additional 1-2 minutes. Remove from heat and let it cool.
- To prepare the whipped cream, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Once the cake has cooled, gently unroll it from the towel. Spread a thin, even layer of whipped cream on the surface, then spoon the cooled raspberry filling over it.
- Carefully roll the cake back up (without the towel) and place it seam-side down on a platter. Frost the top with remaining whipped cream.
- Garnish with extra raspberries, chocolate shavings, and a dusting of powdered sugar.
- Chill in the refrigerator for at least 1 hour before slicing. Slice into rounds and serve chilled.
Notes
Be gentle when folding the egg whites into the batter to keep the cake light and fluffy. Use a towel that you don’t mind getting powdered sugar on for rolling the cake.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
Keywords: chocolate, dessert, raspberry, swiss roll, cake