Description
This beautiful roll is made with cocoa and seasonal raspberries and is the perfect summer cake.
Ingredients
Scale
For the sponge
- 5 eggs
- 1.7 oz (50 g) cocoa powder
- 2.6 oz (75 g) all purpose flour
- 1 tsp baking powder
- 3.5 oz (100 g) sugar
For the filling
- 0.84 cup (200 ml) whipping cream
- 1 tsp vanilla extract
- grated zest of 1/2 lemon
- 10.5 oz (300 g) raspberries
- 4 tbsp sugar
Instructions
- For the sponge: beat eggs with sugar until pale and fluffy (5 minutes). Combine cocoa, flour and baking powder, sift and add to the egg mixture.
- Preheat oven to 374 F (190 C).
- Line baking sheet 14 inch x 16 inch (35 x 40 cm) with parchment paper. Spread the mixture, evenly. Bake for 10 minutes. Take out and roll with parchment paper while still hot. Leave to cool completely.
- For the filling: Combine raspberries with sugar and cook until it boils. Then cook for a few minutes and remove from heat. Strain to remove seeds.
- Whip cream with vanilla. Add lemon zest.
- Spread raspberry coulis over sponge, spread whipped cream on top. Roll it again and leave in fridge for 1 hour. Then cut and serve. You can decorate with fresh raspberries and mint leaves or chocolate.