Delicious chocolate and raspberry roulade
Gluten Free, wheat free, nut free
• For the sponge:
• unsalted butter for tin
• 3 large eggs separated
• 125 g/4.5 oz icing sugar sifted
• 50 g/2oz cocoa sifted
• For filling:
• extra icing sugar for dusting
• 250 ml of double cream or whipped cream. I used whipped cream
• 50 g dark gluten free chocolate melted
Pre-heat oven to 180 °C /160 °C Fan. Butter a square/rectangular cake tin. Line the bottom with baking paper and butter the paper as well.
Whisk egg whites in a bowl and sprinkle over half the icing sugar, whisking well until you have a stiff meringue.
In another large bowl, whisk the egg yolks and remaining sugar until pale and thick. Fold the whites into the yolks a third at a time, then gently fold in the cocoa powder in two goes.
Spoon the mixture into your tin and smooth the surface.
Bake for 10 to 15 minutes until set and springy to touch. Use a cake tester.
Lay a tea towel over a wire rack and sift over a thin layer of icing sugar.
Gently remove the sponge from the tin and place onto the paper, removing the baking paper.
Spread the whipped cream or double cream onto the sponge, along with the melted chocolate and sprinkle over the raspberries
Using the tea towel, roll up the roulade starting with a narrow end.
You could add extra whipped cream or chocolate on the top if wished.