Chocolate roulade with raspberries

This wonderfully light recipe uses lower-fat ingredients to recreate a popular dessert, without the added guilt. It's both delicious and visually appealing, making the perfect cake for special occasions.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Chocolate roulade with raspberries
  • 3 eggs, separated
  • 1/2 cup caster sugar, plus 2 tbsp extra
  • 1 cup self-raising flour
  • 1 tablespoon cocoa
  • 2 tablespoon hot low-fat milk
  • 2 tablespoon low-sugar raspberry jam
  • 1/2 cup thickened cream, whipped
  • 125 gram punnet of raspberries


Chocolate roulade with raspberries
  • 1
    Preheat oven to hot, 200°C. Lightly grease and line a 30 x 36cm Swiss roll pan with baking paper.
  • 2
    In a bowl, using an electric mixer, beat 3 egg whites until stiff peaks form. Beat in caster sugar gradually, until mixture is thick and glossy.
  • 3
    Beat in 3 yolks. Sift in self-raising flour and cocoa. Fold lightly into foam with milk. Pour into pan. Bake 10-12 minutes, until cake bounces back when touched with the fingertips.
  • 4
    Meanwhile, top a clean tea towel with a piece of baking paper. Scatter with extra caster sugar. Turn cake onto paper. Trim edges, quickly roll up. Cool.
  • 5
    Unroll cake. Spread with jam, cream and half the raspberries. Reroll. Slice to serve with remaining raspberries and a little extra whipped cream if liked.


If desired, dust with a little icing sugar to serve.

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