Chocolate Sponge Roll with Raspberries
- For the cake
- 4 eggs
- 80 grams sugar
- 1 generous pinch grated Lemon peel
- 80 grams Pastry flour
- 20 grams cocoa powder (70% cocoa)
- sugar (for working)
Preheat the oven to 200°C (approximately 400ºF).
For the cake, separate the eggs. Beat the yolks with sugar, lemon zest and 2 tablespoons of water until fluffy. Whisk the egg whites until stiff. Sift the flour and cocoa over the egg yolk mixture and fold in, followed by the egg whites.
Pour the cake batter evenly on a lined baking sheet. Bake for about 10 minutes. Dust a kitchen towel with sugar. Turn out the cake onto the cloth and remove the baking paper. Immediately roll the cake while still warm and leave to cool.
For the filling, soak the gelatin in cold water. Whip the cream. Combine the yoghurt with cocoa powder and sweeten to taste.
Dissolve the gelatin sheet in a small saucepan, remove from the heat and stir in 2 tablespoons of cold cream. Add the raspberries and the rest of the cream.
Roll the sponge. Spread the raspberry cream over it. Roll the cake into a log and place on a plate.
Cool for at least 3 hours and serve dusted with powdered sugar.