𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑪𝒂𝒌𝒆 𝑹𝒐𝒍𝒍 
Ingredients:
For the cake:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– Powdered sugar (for dusting)
For the filling:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup fresh raspberries
– Additional raspberries for garnish
– Fresh mint leaves for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides.
2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in vanilla extract.
4. Gradually fold in the dry ingredients until just combined. Spread the batter evenly into the prepared pan.
5. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is baking, lay a clean kitchen towel on the counter and dust with powdered sugar.
7. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
8. Starting at one short end, roll the cake and towel together. Let cool completely on a wire rack.
9. In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Gently unroll the cake and spread the whipped cream over the surface. Sprinkle with fresh raspberries.
11. Carefully roll up the cake without the towel. Place seam side down on a serving platter.
12. Garnish with additional raspberries and mint leaves. Dust with powdered sugar before serving.
Prep Time: 20 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 1 hour | Servings: 8-10 slices