Double Choco Raspberry Roll

• FOR THE CAKE:
• 4 whole Eggs
• 1 whole Egg Yolk
• 1/2 cups Sugar
• 1 teaspoon Vanilla Essence/ Extract
• 1 teaspoon Rose Color (optional)
• 4 Tablespoons Cake Flour
• 3 Tablespoons Corn Flour Or Cornstarch
• 1 Tablespoon Sugar(To Add When Beating Egg Whites)
• Confectioners Sugar, For Sprinkling On The Finished Cake
• FOR THE WHIPPED CREAM:
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Heavy Whipping Cream
• 2 Tablespoons Sugar
• 1 teaspoon Vanilla Essence
• FOR THE RASPBERRY JAM:
• 1 cup Raspberries, Coarsely Pureed
• 1/2 cups Sugar
• 3/4 ounces, weight Dark Chocolate Chips

1. 1) Preheat oven to 200 degrees C.
2. 2) Grease a 40X30 cm baking pan and line it with parchment paper, and then butter and flour the paper. Keep aside.
3. 3) Separate two eggs, placing yolks in one large bowl and the whites in another bowl.
4. 4) To the yolks, add the additional yolk, and the remaining two whole eggs (including whites).
5. 5) Add 1/2 cup sugar to the yolks mixture (in Step 4), and beat on high speed till thick, pale and fluffy.
6. 6) Add vanilla essence and color(if using) and beat again for 1 minute.
7. 7) Sift the flours together in another bowl.
8. 8 ) Sift half the flour mixture into the egg mixture and fold gently till well mixed. Then add the remaining flour to the batter and fold in.
9. 9) Beat the egg whites (in Step 3) on medium speed till it forms soft peaks. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.
10. 10) Fold the whites into the batter (in Step 8)in two batches.
11. 11) Pour the batter into the prepared pan, spread evenly with a spatula. Tap the pan lightly on the work surface to remove any air bubbles.
12. 12) Bake for about 6 to 7 minutes, or till the surface is golden brown.
13. 13) Immediately upon removing the cake from the oven sprinkle it with confectioner's sugar and then invert the cake onto a clean kitchen towel.
14. 14) Remove the parchment paper, and sprinkle that side of the cake with confectioner's sugar.
15. 15) Roll up the cake, starting from the shorter side, along with the towel. Place on a wire rack to cool.
16. 16) Whip together the cream, sugar and vanilla essence till stiff peaks form. Set aside.
17. 17) Place the raspberries and sugar in a small saucepan and cook over medium-low heat for about 8 minutes. Stir constantly to prevent burning.
18. 18) Remove from heat when the jam has thickened (it will thicken further when cool).
19. 19) Stir in the chocolate chips, mix well to combine with the jam. Set aside to cool.
20. To assemble:
21. Unroll the sponge cake. Spread a layer of whipped cream on the sponge. Pipe lines of raspberry jam on top of the cream. Roll up the sponge again.
22. Wrap it in some baking paper and then chill it in the fridge for an hour to set the Swiss roll.
23. Serve chilled, drizzled with chocolate sauce.

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Taken from tastykitchen.com/recipes/desserts/double-choco-raspberry-roll/ (may not work)