An egg roll cake, is a delightful dessert consisting of a thin sponge cake rolled with a sweet filling. Adding European Corinthian black raisins to the filling can provide a burst of sweetness and texture. Here's a recipe for an egg roll cake with European Corinthian black raisins:

Ingredients:

For the Cake:

• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup cake flour
• 1 teaspoon baking powder
• Pinch of salt
• Powdered sugar for dusting

For the Filling:

• 1 cup heavy cream, chilled
• 1 cup of corn
• 5 slices of salami (optional)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• European Corinthian black raisins, soaked in warm water for 15-20 minutes and drained

Instructions:

1. Prepare the Cake:

   • Preheat your oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides.
   • In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until thick and pale, about 5-7 minutes.
   • Beat in the vanilla extract.
   • In a separate bowl, sift together the cake flour, baking powder, and salt.
   • Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
   • Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
   • Bake for 10-12 minutes, or until the cake is lightly golden and springs back when gently pressed.

2. Roll the Cake:

   • While the cake is still warm, gently lift it out of the pan using the parchment paper overhang and place it on a clean kitchen towel dusted with powdered sugar.
   • Starting from one short end, carefully roll the cake and towel together into a tight spiral. Let it cool completely while rolled up.

3. Prepare the Filling:

   • In a chilled mixing bowl, beat the heavy cream,the corn,the powdered sugar, and vanilla extract together until stiff peaks form.
   • Gently fold in the drained European Corinthian black raisins until evenly distributed.

4. Assemble the Roll:

   • Carefully unroll the cooled cake from the towel.
   • Spread the whipped cream filling evenly over the surface of the cake, leaving a small border around the edges.
   • Starting from the same short end as before, carefully roll the cake back up, this time without the towel. Use the parchment paper underneath to help lift and guide the roll.
   • Place the roll seam-side down on a serving platter.

5. Chill and Serve:

   • Cover the egg roll cake with plastic wrap and chill it in the refrigerator for at least 1 hour before serving to allow the filling to set.
   • Optionally, dust the top of the roll with powdered sugar before slicing and serving.

This egg roll cake with European Corinthian black raisins is a delightful and elegant dessert that's perfect for any occasion. The raisins add a sweet and chewy texture to the creamy filling, making each bite a delicious treat.