Chocolate Raspberry Swiss Roll

Ingredients

Ingredient notes & substitutions

Eggs:

Room-temperature eggs whip to a much greater volume, which is what gives this flourless-feeling sponge its light, flexible crumb so it rolls without cracking.

Cocoa powder:

Use a good unsweetened cocoa for deep chocolate flavor. Sift it well so the delicate batter stays lump-free and airy.

Raspberries:

Fresh or frozen both work; frozen may give a slightly looser filling. Strain the cooked filling through a sieve if you'd rather skip the seeds.

Heavy cream:

Whip it cold to stiff peaks for a filling and topping that hold their shape. Chill the bowl and beaters first for the best whip.

Warm water:

A splash folded in at the end loosens the batter just enough for an even, tender sponge that bakes up flexible.

Method

1. 1

   Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment, leaving an overhang on the short sides, and lightly grease it.

2. 2

   Sift together the flour, cocoa, baking powder, and salt; set aside.

3. 3

   Beat the eggs and granulated sugar on high speed for about 5 minutes, until pale, thick, and tripled in volume (it should ribbon off the beater). Gently fold in the vanilla.

   
4. 4

   Sift the dry ingredients over the eggs in 3 additions, folding gently after each just until incorporated. Fold in the warm water around the edges of the bowl.

   
5. 5

   Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the center springs back when lightly touched.

   
6. 6

   Immediately invert onto a powdered-sugar-dusted towel, peel off the parchment, and roll up with the towel from the short end while warm. Cool completely, seam-side down.

   
7. 7

   Make the filling: simmer the raspberries, sugar, and lemon juice for about 5 minutes, crushing some berries, until saucy. Stir in the cornstarch slurry if you want it thicker. Cool completely.

   
8. 8

   Whip the cold cream with the powdered sugar and vanilla to stiff peaks.

9. 9

   Gently unroll the cake. Spread the raspberry filling over it (leaving a 1/2-inch border), top with half the whipped cream, and re-roll without the towel.

   
10. 10

    Chill seam-side down for at least 1 hour. Before serving, pipe the remaining cream on top and garnish with fresh raspberries, chocolate shavings, and a dusting of powdered sugar.

    

Variations to try

• Add 1 tablespoon espresso powder to the dry ingredients for a deeper, mocha-like chocolate flavor.
• Stir 1-2 tablespoons raspberry liqueur into the filling for an adult version.
• Swap raspberries for strawberries, cherries, or a mixed-berry filling.
• Fold mini chocolate chips into the whipped cream for extra texture.

Storage & make-ahead

Store the assembled roll, loosely covered, in the refrigerator for up to 2 days — the whipped cream needs to stay cold, and it slices best chilled. Let it sit out for about 20 minutes before serving. To freeze, wrap the filled (undecorated) roll tightly in plastic then foil for up to 1 month; thaw overnight in the fridge and decorate before serving.

Frequently asked questions

Why did my cake crack when rolling?

It was most likely rolled too cool. Roll it up in the towel immediately out of the oven while warm and pliable — that trains the shape so it re-rolls without cracking.

Can I make it ahead of time?

Yes — the whole roll can be made up to 24 hours in advance. Keep it refrigerated and add the final cream and garnishes shortly before serving.

How do I keep the cake from sticking to the towel?

Be generous with the powdered sugar on the towel; it works like flour and keeps the sponge from sticking as it cools rolled up.

Can I freeze this Swiss roll?

Yes, up to 1 month. Wrap the filled roll tightly in plastic and foil, then thaw overnight in the fridge and decorate before serving.