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Springtime Pink Swiss Roll

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A light chocolate sponge filled with raspberry jam and pink whipped cream, perfect for spring gatherings.

Ingredients

Scale
  • 4 large eggs
  • 100g granulated sugar
  • 75g all-purpose flour
  • 25g cocoa powder
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • 100g raspberry jam
  • 250ml heavy cream
  • 1 tablespoon powdered sugar
  • a few drops of pink food coloring
  • fresh raspberries and mint for garnish (optional)

Instructions

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Whisk together the eggs and granulated sugar until thick and pale.
  3. Sift in the flour, cocoa powder, baking powder, and salt, then fold gently until combined.
  4. Pour the batter onto the prepared baking sheet and smooth it out.
  5. Bake for 10-12 minutes until springy.
  6. Invert onto a clean kitchen towel dusted with powdered sugar.
  7. Spread raspberry jam over the sponge, then carefully roll it up from one end to the other with the towel.
  8. Allow to cool.
  9. Whip the cream with powdered sugar and food coloring until soft peaks form.
  10. Unroll the sponge, spread the whipped cream on top, then re-roll.
  11. Chill before serving and garnish with fresh raspberries and mint if desired.

Notes

Dust the towel with powdered sugar lightly to avoid a mess.

Nutrition

Find it online: https://www.spiritsdrink.com/springtime-pink-swiss-roll-2/