Chocolate Raspberry Sponge Roll

This Chocolate Sponge Cake Roll recipe is a definite keeper. It is amazingly light and incredibly fluffy – we could have eaten much more of it. We were 10 people and it was no where near enough. The next time I make it for a gathering I will have to make 2 or 3 rolls. Everyone said how good it was – many times.

This recipe requires a lot of whisking so having a good hand blender makes the job easier. The cake is quite delicate so it needs a bit of extra care while rolling it up. I found that the cake cracked a little in some places and didn’t look round when I first rolled it up, but after it had been sitting for a couple of hours the edges softened and rounded out.

Chocolate Sponge Cake:

• 6 large eggs, separated
• 4 ounces (120 grams) semisweet chocolate, chopped
• 1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon cream of tartar (I used 1/2 teaspoon vinegar instead)

Raspberry Whipped Cream:

• 1 cup (240 ml) cold heavy whipping cream
• 1/2 teaspoon pure vanilla extract (I use vanilla sugar)
• 1 tablespoon (15 grams) granulated white sugar
• 1/3 cup (80 ml) raspberry preserves (or jam) (I only used 50 ml but thought it was sweet enough)

Chocolate Sponge Cake:

1. Preheat oven to 350 degrees F (180 degrees C)
2. Line the pan with parchment paper and then butter and flour the paper. (This is a very important step or you will have a difficult time removing the cake.)
3. While the eggs are still cold, separate the eggs into 2 medium bowls. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
4. Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.
5. With an electric mixer beat the egg yolks and 1/4 cup (50 grams) of sugar on high speed, until this mixture is thick, light and fluffy (about five minutes).
6.  Beat in the vanilla extract. Add the melted chocolate and beat only to combine.
7. Beat the egg whites until foamy. Add the cream of tartar or vinegar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.
8. Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula . Fold in the remaining whites just until incorporated.
9. Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula.
10. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes.
11. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Raspberry Whipped Cream: 

1. In a cold clean bowl, beat whipping cream, vanilla extract, and sugar until soft peaks form. Add the jam and beat just until stiff peaks form.
2. Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

You have to try this Chocolate Raspberry Sponge Cake Roll recipe! Why not make it for your Valentine? You can simply make it the night before and give them as breakfast in bed along with their favourite warm drink. You’ll definitely get a kiss in return.