By Nigel Stewart, Dec 17 2017 06:20PM
3 egg yolks
175g icing sugar
4 egg whites
50g cocoa powder
Teaspoon of butter
250ml double cream
250ml rasberry coulis
For the icing
125g soft butter
225g icing sugar
25g cocoa powder
1.5 tablespoons milk
Method - Sponge
Beat the egg yolks with 80g of the icing sugar until it forms a ribbon.
Beat the egg whites until half risen then add 45g icing sugar and continue to beat until stiff.
Mix 1/3 of egg white mixture into the egg yolk mixture thoroughly then start to fold in the rest of the egg white carefully. When nearly combined, sift in the cocoa powder and cornflower. Fold carefully until amalgamated and don't overwork.
Line a baking tray 26 x 36cm and spread out the mixutre to 1.5cm thick without losing any air.
Bake at 200C, 400F or gas mark 7 for 8 - 10 minutes. It is cooked when it springs back when you touch it. Turn out cooked sponge onto a wire rack which has been covered with a tea towel. This will help when rolling the sponge later.
Meanwhile, whip cream with remaining icing sugar to ribbon stage.
Brush cooled sponge with a 1/4 of the raspberry coulis leaving the rest to serve.
Spread cream over the sponge leaving 1.5cm at the edge.
Scatter raspberries evenly over cream. Roll up on the longest edge using the tea towel and chill for 2 -3 hours.
Method - Cocoa icing
Beat softened butter adding the icing sugar and milk. Spread mixture over sponge roll and fork for log effect. Serve with extra raspberries and coulis.