Chocolate Raspberry Swiss Roll Recipes

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

Steps:

• Preheat oven to 350*F. Butter a 15x10" jelly-roll pan, line it with parchment paper, then butter the paper.
• In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and vanilla until fluffy, about 3 minutes. Scrape the mixture into a bowl and fold in the flour.
• In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
• Gradually add the remaining 1/4 cup granulated sugar and beat until the whites are glossy.
• Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain; quickly fold in the melted butter.
• Spread the batter into the pan; bake in the lower third of the oven for 20 minutes, or until golden and puffy. Cool in the pan on a wire rack.
• Run a knife around the edge of the pan; dust the cake with the powdered sugar and cover with a sheet of plastic wrap and a clean kitchen towel.
• Top with a cutting board, and holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• Make the filling: in a large bowl, whip the cream with the granulated sugar, vanilla, and salt to stiff peaks.
• Using an offset metal spatula, spread the raspberry jam on the cake; spread the whipped cream evenly over the jam.
• Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a cookie sheet; refrigerate at least 6 hours, preferably overnight.
• Make the glaze: Place the chocolate in a bowl.
• In a saucepan, stir the cream, milk, and sugar over moderate heat just until the sugar is dissolved.
• Pour the hot cream over the chocolate; let stand until chocolate is melted, about 3 minutes; whisk until smooth, then whisk in the butter and cool slightly.
• Discard the plastic wrap and transfer the cake to a rack; pour 1/2 the glaze all over the top and sides and spread evenly with an offset spatula.
• Spread remaining glaze all over the cake and refrigerate until set, at least 2 hours.
• Garnish top of cake with raspberries; transfer to a platter and serve.

Steps:

• CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
• In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
• Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
• CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
• Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.