Raspberry Chocolate Cake Roll Recipe
This delightful Raspberry Chocolate Cake Roll is a perfect dessert for any occasion. With a rich chocolate sponge and fresh raspberry cream filling, it's a showstopper in both taste and appearance.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup all-purpose flour sifted
- 0.5 cup cocoa powder unsweetened
- 0.75 cup granulated sugar
- 4 large eggs separated
- 1 teaspoon vanilla extract
- 1.5 cups whipping cream chilled
- 1 cup raspberries fresh or frozen
- 0.25 cup confectioner's sugar for dusting
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour and cocoa powder.
- In another bowl, beat egg yolks and sugar until light and fluffy. Stir in vanilla extract.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the yolk mixture.
- Fold the flour mixture into the batter until just combined. Spread the batter evenly onto the prepared baking sheet.
- Bake for 12-15 minutes, until the top is set and springs back when lightly touched.
- Roll the cake while warm, using parchment paper. Allow it to cool completely before unrolling.
- Whip the cream until soft peaks form. Fold in raspberries. Unroll the cooled cake and spread the cream mixture over it.
- Re-roll the cake without the parchment, dust with confectioner's sugar, and serve.
Notes
For a twist, try adding white chocolate flakes to the filling or a drizzle of raspberry sauce on top.