🍫 Chocolate Raspberry Swiss Roll

A soft chocolate sponge rolled with fluffy cream and bursts of fresh raspberry flavor.
Elegant, light, and perfect for special occasions or coffee time.

Ingredients

Chocolate Sponge

• 4 large eggs
• ¾ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract

Filling

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ½ cup fresh raspberries (or raspberry jam)

For Topping (Optional)

• Whipped cream
• Fresh raspberries
• Chocolate pieces or shavings
• Powdered sugar for dusting

Method

1. Preheat oven to 350°F (180°C). Line a 10×15-inch baking pan with parchment paper.
2. Beat eggs and sugar until thick, pale, and fluffy (about 5 minutes).
3. Gently fold in vanilla extract.
4. Sift together flour, cocoa powder, baking powder, and salt. Fold gently into the egg mixture.
5. Spread batter evenly in the prepared pan and bake for 10–12 minutes.
6. While hot, turn cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake (with towel). Let cool completely.
7. Whip cream with powdered sugar and vanilla until stiff peaks form.
8. Unroll cake gently, spread whipped cream evenly, and scatter raspberries.
9. Roll the cake back up carefully. Chill for at least 1 hour.
10. Decorate with whipped cream, raspberries, and chocolate before serving.