Gluten Free Chocolate Raspberry Swiss Roll
This gluten free chocolate raspberry swiss roll is a showstopper dessert that looks impressive but is surprisingly simple to pull off. Perfect for any occasion.
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Equipment
- 10x15 inch jelly roll pan
- electric mixer
Ingredients
For the Cake
- 4 large Eggs
- 1/2 cup Granulated Sugar
- 1/3 cup Cocoa Powder
- 1/4 cup Gluten Free All-Purpose Flour
- 1 tsp Vanilla Extract
For the Filling
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar
- 1/2 cup Fresh Raspberries
- 2 tbsp Raspberry Jam
Instructions
- Preheat oven to 350F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until thick and pale. Fold in the cocoa powder, gluten free all-purpose flour, and vanilla extract gently.
- Spread the light batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back when touched.
- Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, and roll the cake up inside the towel from the short end. Let it cool completely.
- Whip the heavy cream and powdered sugar until stiff peaks form. Mash the fresh raspberries lightly and fold them into the whipped cream.
- Unroll the cooled chocolate cake carefully. Spread a thin layer of raspberry jam over the surface, followed by the raspberry whipped cream.
- Gently re-roll the cake without the towel. Chill in the fridge for 1 hour before slicing.
Servings: 10 slices
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g
Calories: 195kcal
Cost: $10