Chocolate Raspberries Swiss Roll Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is lower in fat and sugar.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: strawberries

Frozen raspberries are available year-round and often cheaper.

Preheat the oven to 350°F (175°C).

Grease a baking sheet and line it with parchment paper.

Whisk eggs and caster sugar in a large bowl until thick and pale, about 5 minutes.

Sift together plain flour, cocoa powder, and salt; fold into the egg mixture gently.

Spread the batter evenly onto the prepared baking sheet.

Bake for 12-15 minutes until the cake springs back when touched.

Remove from the oven and let cool for a few minutes.

Dust a clean kitchen towel with cocoa powder and invert the cake onto it.

Peel off the parchment paper and roll the cake tightly in the towel; let cool completely.

In a bowl, whip whipping cream with icing sugar until soft peaks form.

Unroll the cooled cake and spread whipped cream evenly over it, leaving a border.

Sprinkle fresh raspberries over the cream.

Roll the cake back up gently, using the towel to help if needed.

Chill the rolled cake in the refrigerator for at least 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens