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To make a raspberry chocolate roll, you need some key ingredients. First, you need 3 large eggs. They add lightness and structure to your cake. Next, use 3/4 cup granulated sugar for sweetness. This helps the cake rise and gives it a nice flavor. You will also need 1 teaspoon of vanilla extract to add warmth. For the dry mix, gather 1/2 cup all-purpose flour and 1/3 cup unsweetened cocoa powder. These are vital for texture and rich chocolate taste. Finally, don’t forget the baking powder and a pinch of salt. The baking powder makes it rise, and the salt enhances all the flavors.

Raspberry Chocolate Swiss Roll

Impress your friends and family with a Raspberry Chocolate Swiss Roll that's both delightful and easy to make! This scrumptious dessert combines rich chocolate and vibrant raspberry for a show-stopping treat. Follow simple step-by-step instructions, discover handy tips, and explore creative variations to elevate your recipe. Click through now to unveil this delicious dessert and start rolling your way to a sweet masterpiece!
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Ingredients
  

3 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

A pinch of salt

1/3 cup milk

1/2 cup raspberry jam

1/2 cup heavy whipping cream

2 tablespoons confectioners' sugar

Fresh raspberries for garnish

Dark chocolate shavings (optional, for decoration)

Instructions
 

Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal later.

    In a mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick and pale, about 5 minutes. Add in the vanilla extract.

      In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Sift this mixture into the egg mixture gently, folding it in with a spatula until just combined.

        Gradually add the milk while continuing to fold until the batter is smooth.

          Pour the batter into the prepared jelly roll pan, smoothing it into an even layer. Bake for about 12-15 minutes until the cake springs back when lightly touched.

            While the cake is baking, prepare a clean kitchen towel by dusting it with confectioners' sugar to prevent sticking.

              Once baked, remove the cake from the oven and immediately invert it onto the prepared kitchen towel. Gently peel away the parchment paper.

                Starting from one end, roll the cake up tightly in the towel, rolling it along with the towel as you go. Let it cool completely while rolled up.

                  Meanwhile, in a mixing bowl, whip the heavy cream and confectioners' sugar until soft peaks form. Do not overwhip.

                    Once the cake is fully cooled, carefully unroll it. Spread the raspberry jam evenly over the surface, then layer the whipped cream on top of the jam.

                      Roll the cake back up without the towel this time, forming a tight Swiss roll. Transfer it to a serving platter seam side down.

                        Optionally, dust the top with additional confectioners' sugar, and garnish with fresh raspberries and dark chocolate shavings.

                          Prep Time: 20 mins | Total Time: 45 mins | Servings: 8-10

                            - Presentation Tips: Slice the Swiss roll into even pieces and arrange them on a decorative platter. Drizzle some chocolate sauce around the pieces for an elegant touch, and serve with extra raspberries for a pop of color!