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Delicious chocolate and raspberry roulade
Gluten Free, wheat free, nut free


• For the sponge:
• unsalted butter for tin
• 3 large eggs separated
• 125 g/4.5 oz icing sugar sifted
• 50 g/2oz cocoa sifted
• For filling:
• extra icing sugar for dusting
• 250 ml of double cream or whipped cream. I used whipped cream
• 50 g dark gluten free chocolate melted

Posted by Christiana B. Published See Christiana B.'s 7 projects »
  • Step 1

    Pre-heat oven to 180 °C /160 °C Fan. Butter a square/rectangular cake tin. Line the bottom with baking paper and butter the paper as well.


  • Step 2

    Whisk egg whites in a bowl and sprinkle over half the icing sugar, whisking well until you have a stiff meringue.

  • Step 3

    In another large bowl, whisk the egg yolks and remaining sugar until pale and thick. Fold the whites into the yolks a third at a time, then gently fold in the cocoa powder in two goes.

  • Step 4

    Spoon the mixture into your tin and smooth the surface.

  • Step 5

    Bake for 10 to 15 minutes until set and springy to touch. Use a cake tester.

  • Step 6

    Lay a tea towel over a wire rack and sift over a thin layer of icing sugar.

  • Step 7

    Gently remove the sponge from the tin and place onto the paper, removing the baking paper.

  • Step 8

    Spread the whipped cream or double cream onto the sponge, along with the melted chocolate and sprinkle over the raspberries

  • Step 9

    Using the tea towel, roll up the roulade starting with a narrow end.

  • Step 10

    You could add extra whipped cream or chocolate on the top if wished.

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