Servings: 8 pieces
Calories: 350kcal
Cost: $15.00
Equipment
- Jelly roll pan
- Whisk or electric mixer
- Spatula
- Mixing bowl
- Saucepan
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup warm water
- 1½ cups fresh raspberries or frozen, thawed
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp cold water (optional, for thickening)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
- In a bowl, beat the egg yolks and sugar until pale and fluffy, then mix in the vanilla extract.
- Sift in the flour, cocoa powder, baking powder, and salt; fold gently to keep the batter light.
- In another bowl, whip the egg whites until soft peaks form, then fold into the batter.
- Pour the mixture into the pan, spread evenly, and bake for 12-15 minutes until it springs back when touched.
- To make the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan and cook over medium heat for 5-7 minutes until a thick mixture forms.
- Allow the raspberry filling to cool completely.
- Chill the mixing bowl and beaters, then whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the cake is cool, spread a layer of whipped cream on top and spoon over the cooled raspberry filling evenly.
- Roll the cake back up, seam-side down, and place it on a serving platter. Frost the top with more whipped cream and garnish as desired.
Notes
Don't worry if the cake cracks while rolling; a little whipped cream can hide imperfections beautifully.
Ensure raspberries are dry before cooking to avoid a soggy filling.
Leftovers can be stored in the fridge for up to two days, but it's best enjoyed within the first 24 hours.
For an extra touch, consider adding a splash of liqueur to the filling or trying other berries for variation.
Ensure raspberries are dry before cooking to avoid a soggy filling.
Leftovers can be stored in the fridge for up to two days, but it's best enjoyed within the first 24 hours.
For an extra touch, consider adding a splash of liqueur to the filling or trying other berries for variation.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 4mg
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