Chocolate Roll Cake with Pink Raspberry Cream

Roll cakes, also known as Swiss rolls or jelly rolls, originated in Central Europe and became popular worldwide due to their delicious taste and attractive appearance.

This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Chocolate Roll Cake with Pink Raspberry Cream

Cooking Method: Baking Cuisine: International Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 10 min Rest Time 60 min Total Time 1 hr 40 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Cake Flour
• 3 tablespoon Cocoa Powder
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 4 large Eggs
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 0.25 cup Milk
• 2 tablespoon Unsalted Butter
• 1 cup Heavy Cream
• 0.5 cup Powdered Sugar
• 0.75 cup Raspberry Jam
• 1 cup Fresh Raspberries
• 1 tablespoon Powdered Sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 15x10-inch (38x25 cm) jelly roll pan with parchment paper.
2. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the eggs and granulated sugar until pale and fluffy. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the egg mixture, alternating with the milk, beginning and ending with the dry ingredients.
5. In a small saucepan, melt the butter over low heat. Stir in a small amount of the batter to lighten it, then fold the butter mixture into the remaining batter.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is set and springs back when lightly touched.
7. While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up tightly with the towel. Let it cool completely.
8. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
9. Unroll the cake and spread raspberry jam evenly over the surface. Spread the whipped cream over the jam, leaving a small border around the edges.
10. Gently roll the cake back up, starting from one short end. Place the cake on a serving platter, seam side down.
11. Decorate the top of the cake with fresh raspberries and dust with powdered sugar.
12. Chill the cake in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 30g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.