Ingredients Jump to Instructions ↓

  1. 5 eggs, separated

  2. 1 cup confectioners' sugar

  3. 1/4 cup all-purpose flour

  4. 1/4 cup baking cocoa

  5. 2 tablespoons sugar CREAM FILLING/FROSTING:

  6. 1 package (8 ounces) cream cheese, softened

  7. 1/3 cup sugar

  8. 1 package (3.4 ounces) instant vanilla pudding mix

  9. 1 teaspoon vanilla extract

  10. 4 cups heavy whipping cream CHOCOLATE RASPBERRY SAUCE:

  11. 1-1/2 cups semisweet chocolate chips

  12. 1/2 cup seedless raspberry jam

  13. 1/4 cup heavy whipping cream

  14. 1 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in confectioners' sugar. Stir in vanilla. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be very thick). Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick. Unroll cake; spread 2-1/2 cups filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining filling. Cover and refrigerate for 1 hour. In a small microwave-safe bowl, combine the chips, jam and cream. Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in extract. Serve with cake. Refrigerate leftovers. Yield: 10 servings.


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