Caster Sugar
The fine crystal of Chelsea...
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Cakes
Chocolate and Raspberry Swiss Roll
15 mins
15 mins
Easy
1
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- Ingredients
- Method
Ingredients
- 3 eggs
- ¾ cup Chelsea Caster Sugar
- ½ cup self-raising flour, sifted
- 2 tbsp cocoa powder, sifted
- 2 tbsp hot water
- 300 ml cream, whipped
- 1 cup fresh or frozen (thawed) raspberries
Additional tips
It's very important to roll this cake while it's hot, to prevent cracking.
If desired, you could also spread cake with 3/4 cup raspberry jam before adding cream and berries.
Chelsea Products in Recipe
Reviews
4
What did you think of this recipe?
Elizabeth Bishara
This is a great Log. Easy to make and easy to eat. I used a lot of mixed frozen berries and grated chocolate on the top. Looked worthy of a special occasion and a real classic.
5
Louise
The whole family love this one! I make this all the time and use a large cookie sheet with 2cm sides spreading it out carefully, and bake at 190 for 12 minutes. Makes a much larger, but thinner roll so the ratio of cream vs cake is slightly higher. I almost never bother with jam as we find it too sweet. Usually just roll the thing up, and then when it is cool spread with ganache made from Whittaker's dark Ghana chocolate and then the whipped cream on top. My son loves this with Nutella also, have made a tiramisu version with sweetened marscapone and whipped cream in the filling with coffee icing. Makes a fantastic Yule log too, we make meringue mushrooms and usually add berries or chopped glacé cherries to the filling.
5
Katie
Super yum and easy :)
5
SherylG
Good chocolate sponge and easy to make!
5
Method
Preheat oven to moderate, 180°C. Lightly grease a 26 x 32cm Swiss roll pan. Line with baking paper.
In a large bowl, beat eggs with an electric mixer until frothy. Gradually add 1/2 cup Chelsea Caster Sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 minutes of beating).
Sift flour and cocoa together. Fold lightly into egg mixture, followed by water.
Pour mixture into prepared pan. Bake, 12-15 minutes, until sponge springs back when touched lightly with a fingertip.
Line a soft, clean tea towel with baking paper. Sprinkle with extra Chelsea Caster Sugar. Turn out cake and remove baking paper from bottom. Trim edges. Roll up from long side with the tea towel. Cool completely on a wire rack.
Unroll cake. Cover with half the cream. Sprinkle with raspberries. Re-roll without tea towel and transfer to a serving plate. Serve sliced with remaining cream, if you like.
Recipe in partnership with Woman's Day.
Additional tips
It's very important to roll this cake while it's hot, to prevent cracking.
If desired, you could also spread cake with 3/4 cup raspberry jam before adding cream and berries.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
4
What did you think of this recipe?
Elizabeth Bishara
This is a great Log. Easy to make and easy to eat. I used a lot of mixed frozen berries and grated chocolate on the top. Looked worthy of a special occasion and a real classic.
5
Louise
The whole family love this one! I make this all the time and use a large cookie sheet with 2cm sides spreading it out carefully, and bake at 190 for 12 minutes. Makes a much larger, but thinner roll so the ratio of cream vs cake is slightly higher. I almost never bother with jam as we find it too sweet. Usually just roll the thing up, and then when it is cool spread with ganache made from Whittaker's dark Ghana chocolate and then the whipped cream on top. My son loves this with Nutella also, have made a tiramisu version with sweetened marscapone and whipped cream in the filling with coffee icing. Makes a fantastic Yule log too, we make meringue mushrooms and usually add berries or chopped glacé cherries to the filling.
5
Katie
Super yum and easy :)
5
SherylG
Good chocolate sponge and easy to make!
5
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learn about baking
How to Choose SugarFor Baking?
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