1/2 cup of granulated sugar
1/4 cup of cake flour
2 tablespoons cocoa powder
2 tablespoons milk
1 1/2 tablespoons oil
1/2 cup of raspberries
1 1/2 tablespoons granulated sugar
1 teaspoon lemon juice
3 1/2 tablespoons mascarpone or cream cheese
1/2 cup of heavy cream
1 tablespoon sugar
To a large bowl, add 3 eggs with 1/2 cup of sugar. Using a handheld mixer, mix together until sugar has dissolved.
Heat a large pot of water to boiling point. Turn the heat off and set the bowl with the egg batter over the water.
Continue whisking the egg and sugar until the temp of the eggs gets to 30 degrees Celsius.
Be patient, this will take a while. You will get a creamy batter.
Set this aside.
In a small bowl add the milk and oil and set this over another hot water bath. Whisk together. Leave this sitting over the hot water.
Back to the egg batter, after removing it from the water bath, continue to whisk for about 6 more minutes.
Sift in the flour and cocoa powder into the batter and mix.
Take about 2 tablespoons of the batter and add it to the oil and water bowl. Mix together and pour that back into the egg and flour bowl. Mix together.
Pre-heat the Oven to 355 degrees F.
Line a cookie sheet with wax paper and pour the batter into it. Make sure it is evenly distributed.
Bake for 15 minutes.
Remove from the oven and gently remove it from the cookie sheet and place it on a wire rack to cool.
Heat a small sauce pan on the stove. Add raspberries, 1 1/2 tablespoons sugar and lemon juice.
Once the raspberries has melted and released its juices, remove from the heat and strain it.
Reserve the liquids and discard the seeds and pulp. Place it in the fridge to cool for 30 minutes.
To another bowl, add heavy cream and remaining sugar. Using your hand mixer on the highest speed, whisk until stiff peaks form.
Add in the raspberry syrup into the whipped cream. Chill for 30 minutes.
Make sure the cake is cookie sheet side up and what is supposed the be the top of the cake facing downward on top of parchment paper.
Trim the end of the cake at an angle to remove the crispy parts.
Make 3 lines on one end of the cake, NOT CUTTING ALL THE WAY THROUGH THE CAKE!!!
Spread the raspberry frosting evenly throughout the cake. Gently start rolling the cake starting at the end that you made the lines. Try to roll it tightly without breaking it. Roll it in the parchment paper and place it in the fridge to chill for 1 hour before slicing.
If you have any left over frosting or raspberry you can top it off with that.
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