Dessert

Chocolate roulade with raspberries

This wonderfully light recipe uses lower-fat ingredients to recreate a popular dessert, without the added guilt. It's both delicious and visually appealing, making the perfect cake for special occasions.
6
20M
10M
30M

Ingredients

Method

1.Preheat oven to hot, 200°C. Lightly grease and line a 30 x 36cm Swiss roll pan with baking paper.
2.In a bowl, using an electric mixer, beat 3 egg whites until stiff peaks form. Beat in caster sugar gradually, until mixture is thick and glossy.
3.Beat in 3 yolks. Sift in self-raising flour and cocoa. Fold lightly into foam with milk. Pour into pan. Bake 10-12 minutes, until cake bounces back when touched with the fingertips.
4.Meanwhile, top a clean tea towel with a piece of baking paper. Scatter with extra caster sugar. Turn cake onto paper. Trim edges, quickly roll up. Cool.
5.Unroll cake. Spread with jam, cream and half the raspberries. Reroll. Slice to serve with remaining raspberries and a little extra whipped cream if liked.

If desired, dust with a little icing sugar to serve.

Note

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