Ingredients:
Sponge - same recipe as
here
Chocolate stripes
15g butter, soften to room temperature
10g icing sugar
15g egg white
10g cocoa powder*
* I think 5g top flour + 3g cocoa powder will yield a better consistency
Raspberry chocolate jam filling
75g raspberries
50g caster sugar
15g bittersweet chocolate chips
Whipping cream filling - whip together till peak:
120g whipping cream
13g caster sugar
Fresh raspberries - for filling and garnish
Method:
1) For the chocolate stripes: Mix all ingredients to a paste and fill into a piping bag. Line a baking tray with baking paper and pipe straight lines across the tray.
2) Prepare the sponge batter and pour over the chocolate lines. Bake in preheated oven at 185C for 15 minutes.
3) Raspberry jam filling: Place the raspberries and sugar in a small saucepan and cook over medium-low heat for about 8 minutes. Stir constantly to prevent burning. Remove from heat when the jam has thickened (it will thicken further when cool). Stir in the chocolate chips, mix well to combine with the jam. Set aside to cool.
4) To assemble: Place the sponge, skin side up, on a piece of baking paper. Spread a layer of whipped cream on the sponge. Place a row of raspberries on the cream (about 2" from the beginning point of rolling). Spread more cream to cover the raspberries.
5) Pipe lines of raspberry jam on the cream. Roll up the sponge, wrap it in the baking paper and keep chill in fridge for an hour to set the swiss roll. Garnish with more fresh raspberries and serve chill.
[Recipe: Adapted from 孟老师 “美味蛋糕卷”]
I added the chocolate stripes pattern to match with the raspberry chocolate jam filling. But, I think taste-wise, I prefer a drizzle of melted chocolate over the swiss roll (after chilling in the fridge to set) or perhaps a chocolate marbling effect when preparing the sponge (i.e. 1/3 cocoa batter + 2/3 plain batter).
