Chocolate and Raspberry Sponge Roulade

Baking - sweet

Preparation time

30min

Total time

50min

Portion

15 slice(s)

Level

advanced

TM 7
TM 6
TM 5
TM 31

by Shelldarby

published: 2025/11/03

changed: 2025/11/03

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Ingredients

Chocolate and Raspberry Sponge Roulade

3 heaped tablespoon raspberry jam
98 gram plain flour
38 grams Dutch cocoa powder
1 teaspoons baking powder
1 tsp Espresso coffee, powder
1/2 tsp salt
4 eggs, separated
155 grams sugar, granulated
72 grams Butter, melted
1 tsp vanilla extract
210 gram cream, cold heavy whipping
15 grams icing sugar
22 grams cocoa powder, unssweetened
2/4 tsp vanilla extract
72 grams sour cream

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Recipe's preparation

Cake

1. Preheat oven to 180°C fan forced and line a 24 x 34cm Swiss Roll tin with baking
paper. Sprinkle baking paper with a little caster sugar and set aside.

2. Insert Butterfly into thoroughly clean and dry mixing bowl. Place egg whites into mixing bowl and whip for 3 mins/37°C/sp 4 with MC off until stiff peaks form, do not over whip egg whites. Place in a seperate bowl and clean and dry mixing bowl and butterfly whisk.

3. Insert clean Butterfly whisk into bowl and add egg yolks and sugar and wisk 5min/70"Warm Up" /speed 4 or untill doubled in size

4. Add the sour cream, melted butter and vanilla and whisk together until combined 30 seconds/speed 4 or until combined, remove the butterfly whisk.

5. In a speperate bowl combine flour, cocoa, baking powder, espresso powder and salt together and then add this to the bowl mix 15 seconds/ speed 4

6. Add egg whites and mix through for 5 secs/seed 3. check to see it's all combined

7. Spread the cake batter into tin and bake for 15-20 minutes until lightly browned and springy to touch.

8. Remove from tin to cool slightly. Tip onto another piece of baking paper with icing sugar and then peel off base paper.

9. While still warm roll up from the short end towards you while cake is still warm so it will keep its shape.
Cool about 20 minues in the fridge.

10. Meanwhile make the cream filling.

Cream filling

1. In a clean bowl place the butterfly whisk into place and addthe heavy whipping cream, icing sugar, cocoa powder and vanilla extract mix 1 min 20 sec/speed 3 stop and check if stiff peaks have formed, add extra time if needed.

2. Unroll the cake carefully to avoid breaking the cake away from paper.

3. Spread raspberry jam over the base gently leaving space around the edges

4. Pipe or just use a spatula to spread cream filling over the cake (don't over load as this will spill out)

5. Roll the cake back up with cling wrap to help keep the cake togher while it sets in the fridge for 2 hours.

When serving you can decorate with extra melted chocolate and raspberries if you like.

Thermomix Model

Recipe is created for
TM 7
Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Dessert