Description
A decadent chocolate sponge rolled with fresh raspberry filling and dusted with powdered sugar.
Ingredients
Scale
- 4 large eggs
- 100g caster sugar
- 75g self-raising flour
- 25g cocoa powder
- 150g fresh raspberries
- 2 tablespoons raspberry jam
- 200ml whipped cream
- Icing sugar for dusting
Instructions
- Preheat the oven to 200°C (180°C fan). Line a 33×23 cm Swiss roll tin with baking parchment.
- Whisk the eggs and sugar together in a large bowl until thick and creamy.
- Sift the flour and cocoa powder, then gently fold into the egg mixture.
- Pour the batter into the prepared tin and smooth the surface.
- Bake for 10-12 minutes until springy to the touch.
- Turn the cake out onto a sheet of baking parchment dusted with icing sugar.
- Spread the raspberry jam and whipped cream over the cake, then scatter with fresh raspberries.
- Roll up the cake carefully from one short end and chill for 30 minutes before serving.
Notes
Ensure the cake is rolled while still warm to prevent cracking. Store in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: Swiss
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 6g