Description
A delightful gluten-free dessert featuring a rich chocolate cake filled with raspberry whipped cream and jam.
Ingredients
Scale
- 4 large Eggs
- 1/2 cup Granulated Sugar
- 1/3 cup Cocoa Powder
- 1/4 cup Gluten Free All-Purpose Flour
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar
- 1/2 cup Fresh Raspberries
- 2 tbsp Raspberry Jam
Instructions
- Preheat oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- Beat the eggs and granulated sugar in a large bowl on high speed for 5 minutes until thick and pale.
- Fold in the cocoa powder, gluten-free all-purpose flour, and vanilla extract gently.
- Spread the light batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back when touched.
- Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, and roll the cake up inside the towel from the short end. Let it cool completely.
- Whip the heavy cream and powdered sugar until stiff peaks form. Mash the fresh raspberries lightly and fold them into the whipped cream.
- Unroll the cooled chocolate cake carefully. Spread a thin layer of raspberry jam over the surface, followed by the raspberry whipped cream.
- Re-roll the cake gently without the towel. Chill in the fridge for 1 hour before slicing.
Notes
Ensure that all ingredients are at room temperature for best results. Adjust sweetness of whipped cream according to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg