Method

Preheat the oven to 150°C. Line a Swiss roll baking tray with greaseproof paper. Whisk the egg whites until they form a stiff peak, and slowly add the castor sugar a little at a time until incorporated. Fold in the cornflour and cocoa. Spread evenly onto the lined tray and bake for 1 hour.

Whisk the cream to stiff peaks and fold in the raspberries and blueberries. Evenly spread the berry cream onto the cooled roulade and roll using the greaseproof as support. You can roll either way depending on how many slices you would like to get out of it.

Dust with icing sugar and serve.

Cooks’ tip: The roulade can keep for the day, but should be stored in an airtight container. Do not refrigerate.

Recipe courtesy Ready Egg, developed by Source Management.