Our sponge roll with raspberries is sure to quickly become your favorite cake recipe!

Here's the recipe for our tasty Spiral Cake. If you enjoyed watching, don't forget to subscribe!

You'll need:

For the sponge:

- 6⅓ oz flour
- 4 egg yolks
- 7 oz sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
- 3⅓ fl oz oil
- 2 fl oz water
- 6 egg whites

For the filling and decoration:

- 20 fl oz cream
- 1 oz cocoa
- 3 oz icing sugar
- sliced almonds
- fresh raspberries
- chocolate shavings

Here's how:

1. Add the flour, egg yolks, sugar, vanilla extract, salt, baking powder, oil and water to a large bowl, and mix them into a smooth batter using an electric whisk. In a separate bowl, beat the egg whites until they're stiff and fold them into the batter. Spread the mixture onto a baking tray lined with baking parchment and bake it at 320°F in a convection oven for 18 minutes.

2. Whisk the cream for a short while before adding the cocoa and icing sugar. Continue to whisk the mixture.

3. Spread an even layer of the chocolate cream onto the cooled sponge. Keep some of the chocolate cream for later use! Sprinkle some chopped almonds on top of the sponge and press raspberries into the cream.

4. Now cut the sponge into five equally-sized strips. Begin by rolling the first sponge strip up tightly. Don't put too much pressure on the sponge, as this will squeeze the filling out. Place the roll in the center of a large plate. Place the second strip at the end of the first one and wrap it around to continue the spiral. Repeat this process with the last three strips.

5. Spread the rest of the chocolate cream around the edges using a palette knife. To create a pattern, move the palette knife back and forth at regular intervals. To decorate the cake, sprinkle the rest of the sliced almonds, raspberries, as well as a the chocolate shavings on top.

Full article here: http://www.scrumdiddlyumptious.com/spiral-cake/