Chocolate and raspberry jam roll

Name: Chocolate and raspberry jam roll
Ingredients: 4 eggs; 4 tablespoons sugar; 4 tablespoons flour; 350 g raspberry jam; 150 g chocolate; 2 tablespoons milk; 40 g white chocolate; 1 tablespoon milk

Dessert - Chocolate and raspberry jam roll by Iolanda H. - Recipia

The sponge for this chocolate and raspberry jam roll comes out pale so it stays flexible when rolled. It gets a layer of melted chocolate on top, with white stripes, while the jam stays tucked in the middle. I cut it into narrow slices so you can see the jam spiral. Preparation: 11 minutes. Cooking: 19 minutes. Total time: 30 minutes. Serves: 8. About 320 kcal and 6 g protein per serving.

Ingredients

4 eggs
4 tablespoons sugar
4 tablespoons flour
350 g raspberry jam
150 g chocolate
2 tablespoons milk
40 g white chocolate
1 tablespoon milk

Preparation

1. Separate the eggs. Beat the egg whites for 3-4 minutes, until stiff peaks form, then gradually add the sugar and beat until the mixture is firm. 2. Beat the egg yolks for 1-2 minutes. Pour them over the egg whites and gently fold them in with a wooden spoon. 3. Gradually add the flour and mix gently, just until no dry streaks remain. 4. Preheat the oven to 200°C. Pour the mixture into a rectangular baking tray lined with parchment paper and bake for 10-15 minutes, until the sponge is still pale. 5. Dampen a tea towel and place the sponge upside down on it. Peel off the paper, spread the jam over the whole surface and roll up the sponge. 6. Melt the chocolate with the milk in a bain-marie for 2 minutes, stirring until the glaze is smooth. Pour it over the roll. 7. Melt the white chocolate with the milk in a bain-marie for 2 minutes. Put it in a piping bag fitted with a nozzle and pipe stripes over the roll. 8. Slice the roll and serve.

Notes

I don't add baking powder to the sponge, the whipped egg whites give it enough volume. If the jam is very runny, let it drain a little before spreading it so it doesn't slide towards the edges. You can replace the white chocolate with 40 g of the chocolate used for the glaze, the stripes will be darker. The batter contains gluten and eggs, and the glaze contains dairy. Cut thin slices and serve them with black tea. Covered, the roll keeps in the fridge for up to 3 days.