Ingredients:

  • 4 large eggs, separated (room temperature)
  • 1/2 cup + 2 Tbsp granulated sugar
  • 1/2 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • Pinch of salt
  • 6 oz seedless raspberry jam, high-quality
  • 1 cup fresh raspberries
  • 5 Tbsp icing (powdered) sugar (divided for dusting and filling)
  • 1 1/2 cups double cream (heavy whipping cream), very cold
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10x15 inch Swiss Roll pan with parchment paper, ensuring an overhang for easy lifting.
  2. In a clean bowl, whisk the 4 egg whites with a pinch of salt until stiff peaks form. Set the meringue aside.
  3. In a separate bowl, whisk the 4 egg yolks and the granulated sugar vigorously until the mixture is light, pale, and thick (ribbon stage).
  4. Sift the flour and cocoa powder together over the yolk mixture. Fold gently until just combined.
  5. Gently fold the stiff egg whites into the chocolate batter in three additions, being careful not to deflate the mixture. Stop folding as soon as no streaks of white remain.
  6. Pour the batter into the prepared pan and gently spread it evenly to the edges. Bake for 10–12 minutes, or until the surface springs back lightly when touched.
  7. While the cake bakes, lay out a clean, lint-free kitchen tea towel on a work surface and dust it generously and evenly with icing sugar.
  8. Immediately upon removing the cake from the oven, invert it onto the prepared sugared tea towel. Carefully peel off the parchment paper.
  9. Starting from the short end, tightly roll the cake (with the tea towel inside) into a log. Set the rolled cake aside on a wire rack to cool completely in its rolled shape (approx. 45–60 minutes).
  10. While the cake cools, whip the cold Double Cream, 3 Tbsp powdered sugar, and vanilla until medium-stiff peaks form.
  11. Gently unroll the cooled cake. Spread the raspberry jam evenly over the entire surface of the cake, leaving a ½ inch border on the far edge.
  12. Spread the whipped cream filling over the jam layer. Scatter half of the fresh raspberries over the cream.
  13. Starting from the short end nearest you, re-roll the cake tightly and evenly. Transfer the roll to a serving platter, seam-side down.
  14. Chill for at least 30 minutes to set the cream. Just before serving, dust generously with additional icing sugar and decorate with the remaining fresh raspberries.