John Myers
Ingredients for 1 servings:
- 4 m.-sized eggs
- 125 g sugar
- 80 g flour
- 40 g cornstarch
- 2 tsp baking powder
- 40 g cocoa powder
- 400 ml cream
- 2 packs of cream stiffener
- 80 g sugar
- 250 g raspberries, fresh (frozen-thawed possible)
- Chocolate shavings, for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Swiss roll with cream and raspberry filling
For the sponge cake: Beat the whole eggs with the sugar on high speed for 5 minutes until foamy. Mix all the dry ingredients for the batter and carefully sift them onto the egg mixture, then fold them in by hand with a whisk. Spread the batter onto a baking tray lined with baking paper and bake in a preheated oven at 180°C for approx. 10-15 minutes, it all depends on the oven! Then turn the sponge cake out onto a damp tea towel and immediately roll it up, then leave to cool! For the filling: Whip the cream with sugar and cream stiffener until stiff. Sort the raspberries. Unroll the roll again, spread 2/3 of the cream on the sponge cake, top with raspberries and carefully roll it up again! Decorate the roll with the rest of the cream and decorate with the chocolate sprinkles!
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