Chocolate-Raspberry Jelly Roll – a delicious recipe with eggs, sugar, flour, cocoa, heavy cream, frozen raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Lightly grease and line a 10x13 inch jelly roll pan with parchment paper.
2
Whip eggs until frothy. Gradually add 1 cup sugar, beating until thick, pale and mixture can hold its shape, up to 10 mins. Sift together flour and cocoa powder then gently fold in, followed by 2 tbsp hot water. Transfer to prepared pan and bake for 12-15 mins, until sponge springs back when touched lightly.
3
Line a soft, clean tea towel with parchment paper. Sprinkle with remaining sugar. Turn cake out onto tea towel and remove paper from bottom. Trim edges. Roll up from long side along with tea towel. Let cool completely on a wire rack.
4
Unroll cake. Spread 1/2 of the whipped cream over top and sprinkle with raspberries. Re-roll, without tea towel, and transfer to a serving plate. Serve sliced with remaining whipped cream.
677
kcal
Calories
35
g
Fat
81
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 None eggs, 1 1/4 cups granulated sugar, 1/2 cup self-rising flour, 2 tbsp cocoa powder, and more.
Yes, Chocolate-Raspberry Jelly Roll falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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