Caster Sugar
The fine crystal of Chelsea...
Details page sections
Cakes
Chocolate and Raspberry Swiss Roll
15 mins
15 mins
Easy
1
Keep my screen awake
- Ingredients
- Method
Ingredients
- 3 eggs
- ¾ cup Chelsea Caster Sugar
- ½ cup self-raising flour, sifted
- 2 tbsp cocoa powder, sifted
- 2 tbsp hot water
- 300 ml cream, whipped
- 1 cup fresh or frozen (thawed) raspberries
Additional tips
It's very important to roll this cake while it's hot, to prevent cracking.
If desired, you could also spread cake with 3/4 cup raspberry jam before adding cream and berries.
Chelsea Products in Recipe
Reviews
5
What did you think of this recipe?
Method
Preheat oven to moderate, 180°C. Lightly grease a 26 x 32cm Swiss roll pan. Line with baking paper.
In a large bowl, beat eggs with an electric mixer until frothy. Gradually add 1/2 cup Chelsea Caster Sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 minutes of beating).
Sift flour and cocoa together. Fold lightly into egg mixture, followed by water.
Pour mixture into prepared pan. Bake, 12-15 minutes, until sponge springs back when touched lightly with a fingertip.
Line a soft, clean tea towel with baking paper. Sprinkle with extra Chelsea Caster Sugar. Turn out cake and remove baking paper from bottom. Trim edges. Roll up from long side with the tea towel. Cool completely on a wire rack.
Unroll cake. Cover with half the cream. Sprinkle with raspberries. Re-roll without tea towel and transfer to a serving plate. Serve sliced with remaining cream, if you like.
Recipe in partnership with Woman's Day.
Additional tips
It's very important to roll this cake while it's hot, to prevent cracking.
If desired, you could also spread cake with 3/4 cup raspberry jam before adding cream and berries.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
5
What did you think of this recipe?
You May Like These
ingredients
- 150g Butter
- 80g (1 Cup) Cocoa
- 4 Eggs
- 420g (2 Cups) Chelsea White Sugar
- 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
- 110g ( ¾ Cup) Plain Flour
- 1 tsp Baking Powder
- Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
- Frozen Raspberries (don't defrost)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt