Chocolate velvet roulade

(serves 4)

Prep time: 30 mins Baking time: 10-12 mins

70g self-raising flour

30g cocoa powder

120g caster sugar

4 eggs, separated For the filling:

100g cream cheese, softened

100g caster sugar

1 cup cream, whipped

1 cup raspberries, plus extra to decorate

1 sugar candy cane, crushed, to serve icing sugar, to serve

1 Preheat the oven to 200°C. Line a Swiss roll tin with greaseproof paper. Sift together the flour and cocoa powder, then stir in the caster sugar.

2 Place the egg yolks in a heatproof bowl, place the bowl over a pan of simmering water (ensure the bowl is suspended above, not in, the water), and beat with an electric whisk until the mixture is thick and pale, about 3 minutes.

3 Place the egg whites in a bowl and whisk until firm. Fold the egg whites into the egg yolks then gently stir in the dry ingredients.

4 Pour the mixture into the Swiss roll tin and bake for 10-12 minutes. Remove from the oven and turn the sponge out on to a clean tea towel, then cover with a damp tea towel. Allow the sponge to rest for 5 minutes then remove the greaseproof paper, roll up the sponge and allow it to cool completely.

5 For the filling, place the cream cheese and sugar in a bowl and whisk until combined. Gently stir through the cream then fold in the raspberries.

6 Unroll the sponge and spread with the filling, roll up again and place on a serving platter. To serve, top with extra raspberries and crushed candy cane, and dust with icing sugar.