Chocolate Raspberry Swiss Roll 

This delightful Swiss roll combines a light, fluffy chocolate sponge cake with a tangy raspberry filling and a fluffy whipped cream layer. It’s an elegant and irresistible treat perfect for special occasions or any time you want to indulge in a little dessert magic!

Ingredients

For the Chocolate Sponge Cake:

4 large eggs
½ cup (100g) granulated sugar
1 tsp vanilla extract
½ cup (65g) all-purpose flour
¼ cup (30g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
¼ cup (60ml) warm water
For the Raspberry Filling:

1 ½ cups (360g) fresh raspberries (or frozen, thawed)
¼ cup (50g) granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)
For the Whipped Cream:

1 cup (240ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
For Decoration (Optional):

Extra fresh raspberries
Chocolate shavings or curls
Powdered sugar (for dusting)
Instructions
Prepare the Chocolate Sponge Cake:

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. Then, 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.
Make the Raspberry Filling:

In a small saucepan, combine the raspberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the berries break down and release their juices (about 5-7 minutes).
If you prefer a thicker filling, add the cornstarch slurry and cook for an additional 1-2 minutes.
Remove from heat and let the filling cool completely.
Prepare the Whipped Cream:

In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Assemble the Swiss Roll:

Once the cake has cooled completely, gently unroll it from the towel.
Spread a thin, even layer of whipped cream on the surface of the cake.
Spoon the cooled raspberry filling over the whipped cream, spreading it out evenly.
Carefully roll the cake back up (without the towel) and place it seam-side down on a serving platter.
Decorate:

Frost the top of the roll with any remaining whipped cream.
Garnish with extra fresh raspberries, chocolate shavings or curls, and a light dusting of powdered sugar for an extra festive touch.
Chill and Serve:

Chill the Swiss roll in the refrigerator for at least 1 hour before slicing.
Slice into rounds and serve chilled for a beautiful and delicious dessert!
Tips:

For a quicker version, you can substitute the raspberry filling with store-bought raspberry jam.
If the cake cracks when rolling, embrace the rustic charm—it’s all part of the Swiss roll experience!
Best enjoyed within 24 hours, though it can be stored in the fridge for up to 2 days.
Enjoy your Chocolate Raspberry Swiss Roll—a delightful combination of rich chocolate and tangy raspberry that’s sure to impress!