Chocolate Raspberry Roll

How to make a delicious chocolate raspberry roll

• Preheat the oven to 220°C (200° fan) , gas 7 and line a baking sheet with baking parchment.
• Beat the egg whites and 2 tbsp of cold water to the stiff peak stage.
• Add the sugar little by little then fold in the egg yolks.
• Mix together the flour, cornflour, cocoa powder and baking powder and sieve into the egg white mixture.
• Fold in gently then spread the mixture onto the baking sheet and bake for around 12 minutes.
• Invert onto a clean tea towel sprinkled with sugar.
• Carefully peel off the baking parchment, roll up and let cool.
• Whip the cream and sugar until stiff.
• Unroll the sponge cake, spread with the cream and scatter with raspberries.
• Roll up and chill in the refrigerator for at least 3 hours.
• Serve the chocolate raspberry roll dusted with icing sugar.