Ingredients

• 4 eggs
• 125g castor sugar
• 115g of plain flour
• 2 tablespoons of cocoa powder
• 1 level teaspoon of baking powder
• 200ml carton of cream – whisked until soft peak stage
• 125g punnet of raspberries
• Icing sugar to decorate

Method

1. Preheat the oven to 200c
2. Place the eggs and castor sugar in the bowl of an electric mixer. Whisk until thick and the trail of the whisk remains.
3. Sieve the flour , cocoa and baking powder together , fold into the beaten eggs and sugar.
4. Line a swiss roll tin with greaseproof paper.
5. Pour the mixture into the prepared tin and bake in the oven for 10 minutes.
6. Lay a sheet of greaseproof paper on the counter, sprinkle with castor sugar. When the roulade comes out of the oven turn it onto the paper and roll it up lengthways. Allow to cool.
7. When the roulade is cool, remove the paper and spread the cream and sprinkle with raspberries, roll up again into a log and transfer to a plate, dust with icing sugar and serve.