This cuts beautifully if you leave it for a few hours in the fridge.

PREPARATION TIME: 30 MINUTES COOKING TIME: 20 MINUTES SERVES 10

 PREPARE AHEAD

6 large free-range eggs, separated

175g (6oz) caster sugar

Vitsp vanilla extract

50g (2oz) good-quality cocoa powder

handful frozen raspberries

for the chocolate mousse:

250g (9oz) white chocolate, broken into

small pieces

300ml (Vipt) double cream

1 free-range egg white

1tbsp cornflour

you will need:

30×24cm (113/4×9V2in) Swiss roll tin lined

with baking parchment

1 Heat the oven to 180 C. 160 С fan, 350 F, gas 4. Using a mixer, whisk the egg yolks ;vcJ s..u?ir i “”il |* t; iit (I ll’ck. Ar:d :■■(:■ vanilla extract. Sift the cocoa and fold in

gently. Whisk the egg whites until stiff, and fold in. Pour into the Swiss roll tin and spread evenly. Bake for 15 to 20 minutes.

2 As soon as the sponge is cooked, turn it on to another piece of baking parchment. Remove the base paper, roll up the sponge inside the clean paper, and leave to cool.

3 Make the mousse. Bring a pan of water to a simmer, then take off the heat. Place the chocolate and 100ml (4fl oz) of the cream in a bowl, sit the bowl on the pan (without it touching the water) and allow to melt slowly – don’t stir the mixture. In another bowl, use a hand whisk to whip the remaining cream to soft peaks, then fold into the slightly cooled chocolate mixture. Whisk the egg white and cornfour to stiff peaks with an electric whisk, then gently fold into the chocolate and cream mixture. If the mousse doesn’t seem stiff enough, chill for 30 minutes, then whisk lightly until it reaches soft peaks.

4 Decorate the cake by unrolling the sponge and filling with some mousse and raspberries. Then roll up again and cover with the mousse. Leave to set in the fridge and dust with icing sugar before serving. Per serving: 433 calories, 29.5g fat (16.5g saturated), 35.5g carbohydrate