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–+ servings

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.
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Cuisine French
Servings 10 slices
Calories 195 kcal
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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.

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 20gProtein: 4gFat: 11g
Keyword chocolate raspberry, gluten-free, rolled cake, swiss roll
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