Chocolate-Raspberry Jelly Roll

RECIPESPLUS
6Ingredients
30Minutes
280Calories

Ingredients

US|METRIC
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 1/2 cup self rising flour
  • 2 tablespoons cocoa powder
  • 1 1/4 cups heavy cream (whipped)
  • 5 ounces frozen raspberries
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    Directions

    1. Preheat oven to 350°F. Lightly grease and line a 10x13 inch jelly roll pan with parchment paper.
    2. Whip eggs until frothy. Gradually add 1 cup sugar, beating until thick, pale and mixture can hold its shape, up to 10 mins. Sift together flour and cocoa powder then gently fold in, followed by 2 tbsp hot water. Transfer to prepared pan and bake for 12-15 mins, until sponge springs back when touched lightly.
    3. Line a soft, clean tea towel with parchment paper. Sprinkle with remaining sugar. Turn cake out onto tea towel and remove paper from bottom. Trim edges. Roll up from long side along with tea towel. Let cool completely on a wire rack.
    4. Unroll cake. Spread 1/2 of the whipped cream over top and sprinkle with raspberries. Re-roll, without tea towel, and transfer to a serving plate. Serve sliced with remaining whipped cream.
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    NutritionView More

    280Calories
    Sodium5% DV115mg
    Fat23% DV15g
    Protein8% DV4g
    Carbs11% DV33g
    Fiber8% DV2g
    Calories280Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol115mg38%
    Sodium115mg5%
    Potassium95mg3%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber2g8%
    Sugars26g52%
    Vitamin A10%
    Vitamin C8%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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