Chocolate and Raspberry Sponge Roll
4 eggs, separated
115g (1/2 cup) caster sugar, plus 1 tablespoon extra to dust
75g (1/2 cup) self-raising flour, sifted
1 tablespoon cocoa powder, sifted
3/4 cup pure cream, whipped to firm peaks
1 punnet raspberries, rinsed
Icing sugar, to dust
1. Preheat oven to 200Â°C (fan-forced). Grease a 25cm x 30cm (base measurement), 2cm-deep baking tin and line with non-stick baking paper, allowing it to overhang the sides.
2. Use electric beaters to beat the egg yolks and sugar in a bowl for 5 minutes, until pale and fluffy and there is a ribbon trail when the beaters are lifted. Quickly fold in the self-raising flour and cocoa powder until just combined.
3. In a glass or metal bowl, use clean electric beaters to beat the eggwhites until soft peaks form. Use a large spoon to fold through the cake mixture.
4. Spoon the mixture into the baking tin. Bake in centre of preheated oven for 12 minutes (don’t open door) or until firm to the touch. Remove from oven. Set aside for 10 minutes.
5. Sprinkle the extra caster sugar over a large sheet of non-stick baking paper at least 40cm long. Turn the sponge onto the paper and peel off and discard the baked paper lining. Starting on a long side, firmly roll into a log with the fresh baking paper. Set aside to cool.
6. Carefully unroll and discard the paper. Spread the cream over the sponge and top with the raspberries. Gently re-roll the cake. Dust the top with icing sugar and serve.