Chocolate raspberry roly poly

Chocolate raspberry roly poly




  • 2 cup self-raising flour
  • extra self-raising flour
  • 4 tablespoons Baking Cocoa
  • 2-3 cups caster sugar
  • 1/2 cup extra caster sugar
  • 1 egg, beaten
  • 100-125 ml skim milk
  • raspberry jam (to spread)
  • 1 punnet fresh raspberries
  • 300 ml low fat custard


Preheat oven to 180C (350¡F).

Sift flour and 2 tablespoons of the cocoa into a bowl, add 2/3 cup of caster sugar and stir.

Make a well in the centre and add egg, stirring, then gradually add milk, stirring, until mixture forms a smooth dough.

Turn onto a sheet of baking paper, cover with another sheet of baking paper and roll out to a thin rectangle.

The rectangle should be 35-40cm long and just a little shorter in width.

Spread jam over the top of dough.

Drain berries if necessary and arrange over jam (squash into the jam a little), leaving a 5cm strip down one of the long sides uncovered.

Starting from the long edge that is covered with berries, roll up to form a Swiss roll.

Transfer to a rectangular cake pan.

Combine remaining 2 tablespoons of cocoa and extra 1/2 cup of caster sugar with 11/4 cups boiling water; pour over roll.

Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

Serve with custard.

Serving Suggestions


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