Description
A tender chocolate sponge rolled around bright raspberry puree and pillowy whipped cream, finished with a dusting of powdered sugar.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup raspberry puree
- 1 cup whipped cream
- Powdered sugar for dusting
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Instructions
- 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. In a bowl, combine flour, cocoa powder, baking powder, and salt.
- 3. Whisk the dry ingredients thoroughly to remove lumps.
- 4. In another bowl, whisk eggs and sugar until light and fluffy. Add milk and vanilla extract, mixing until well combined.
- 5. Gradually fold in the dry ingredients until just combined.
- 6. Pour the batter onto the prepared baking sheet and spread evenly.
- 7. Bake for 12-15 minutes or until the cake springs back when touched.
- 8. Remove from the oven and immediately roll it up in the parchment paper. Let cool for 10 minutes.
- 9. Unroll the cake, spread raspberry puree and whipped cream evenly, then roll again tightly.
- 10. Dust with powdered sugar before serving.
- 11. Slice and enjoy!