This version of a classic rolled chocolate sponge can be transformed into an indulgent dessert when it envelops fresh raspberries and fromage frais.
1 person made this
75 g (2¾ oz) caster sugar
50 g (1¾ oz) plain white flour
25 g (1 oz) cocoa powder
1 teaspoon icing sugar
For the filling
125 g (4½ oz) fresh raspberries
200 g (7 oz) low-fat fromage frais
2 teaspoons caster sugar, or to taste
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Method Prep:1hr › Cook:10min › Ready in:1hr10min
Select a saucepan big enough to hold a large heatproof mixing bowl. Fill it with water to a depth that does not reach the bottom of the bowl and bring it to the boil over a high heat. Heat the oven to 220°C (425°F, gas mark 7) and line a 23 × 30 cm (9 × 12 in) swiss roll tin with baking paper.
Reduce the heat under the pan to low and place the bowl on top. Put the eggs and sugar in the bowl and, using a hand-held whisk, beat for 12-13 minutes until the mixture is thick and mousse-like and the beaters leave a ribbon-like trail on the surface when lifted out. Remove the bowl from the pan and continue to whisk the mixture for a further 2 minutes.
Sift together the flour and cocoa powder and, using a large metal spoon, fold this into the egg mixture with a figure-of-eight motion.
Pour the mixture into the prepared swiss roll tin, spreading it gently to cover the whole surface. Bake the sponge for 7-10 minutes until it feels firm yet springy on top.
Turn the sponge out immediately onto a sheet of baking paper larger than itself, carefully peel off the lining paper and, using a serrated knife, trim off the crisp edges of the sponge.
Roll the sponge up from the short end with the fresh baking paper inside, then leave the roulade on a wire rack for 30 minutes to cool completely.
Meanwhile, to make the filling, lightly crush the raspberries in a bowl with a fork. Stir in the fromage frais and add sugar to taste, then cover the mixture and chill until required.
Carefully unroll the cooled sponge and remove the paper. Spread the surface with the raspberry filling, leaving it just short of the edges. Roll the sponge up again – do not worry if the surface cracks as you re-roll it: this is part of its attraction.
Sift the icing sugar over the roulade and place the cake on a serving plate. To serve, cut into slices with a long, thin serrated knife.
Variation: replace the raspberry filling with a mixture of 1 mashed banana, 2 teaspoons of clear honey and 200 g (7 oz) of fromage frais. Or, if you are in a hurry, use a best-quality, flavoured low-fat yoghurt, such as fruits of the forest, cappuccino, toffee or hazelnut. For an adult dinner party dessert, stir 2 teaspoons of orange-flavoured liqueur, such as Cointreau, into the crushed raspberries in Step 7 before adding the fromage frais.