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, high-quality, sifted
  • 2 Tbsp Hot Water
  • 1/4 tsp Salt
  • 1/4 cup Powdered Sugar (for rolling)
  • 2 cups Heavy Whipping Cream (35% fat), cold
  • 1/2 cup Powdered Sugar (Icing Sugar), sifted, for filling
  • 1 tsp Vanilla Extract
  • 1/2 cup Raspberry Jam/Preserves, slightly warmed
  • Powdered Sugar (for dusting garnish)
  • 1/2 cup Fresh Raspberries (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Line the Swiss roll pan (approximately 10 x 15 inches) with parchment paper, leaving an overhang on the short sides.
  2. Sift together the flour, cocoa powder, and salt. Set aside.
  3. In a large bowl, whisk the egg yolks with half of the granulated sugar until pale and thick (a 'ribbon stage'). Stir in the hot water and vanilla.
  4. In a separate, grease-free bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold the flour/cocoa mixture into the egg yolk mixture. Then, carefully fold in the stiff egg whites in two additions, taking care not to deflate the mixture. Stop folding when just combined.
  6. Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back lightly when touched and the edges pull away from the pan.
  7. While the cake bakes, lay a clean kitchen tea towel flat and dust generously with powdered sugar.
  8. Immediately upon removing the cake from the oven, invert it onto the prepared tea towel. Carefully peel off the parchment paper.
  9. Starting from a short end, tightly roll the warm cake (along with the tea towel) into a cylinder. This 'muscle memory' step is crucial for preventing cracks.
  10. Place the rolled cake, seam-side down, on a wire rack and allow it to cool completely—at least one hour.
  11. Prepare the filling: Whip the cold heavy cream with powdered sugar (for filling) and vanilla extract until very stiff peaks form.
  12. Gently unroll the cooled cake. Using an offset spatula, spread the slightly warmed raspberry jam thinly over the entire surface, leaving a 1-inch (2.5 cm) margin on the far edge.
  13. Spread the whipped cream evenly over the jam layer.
  14. Starting from the end closest to you, re-roll the cake firmly and slowly, discarding the tea towel as you go. Ensure the seam is on the bottom.
  15. Wrap the finished roulade tightly in plastic wrap and chill in the refrigerator for a minimum of 2 hours to set the filling and firm up the shape.
  16. Just before serving, dust the cake roll generously with powdered sugar and decorate with fresh raspberries. Slice with a sharp, warm knife.