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1
Melt the butter over a bain-marie.
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2
Sift the flour and cocoa powder together.
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3
Line the cake tin with baking parchment.
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4
Make the meringue.
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5
Add 1/2 of the granulated sugar in 3 batches to the egg whites.
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6
Beat at a high speed with your hand mixer.
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7
After some time lower the speed and continue to beat for another 2 minutes to make the texture smooth.
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8
In a separate bowl add the egg yolks and the rest of the sugar.
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9
Beat at a high speed with your hand mixer until pale and fluffy, and leaves a trail when the mixer is lifted.
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10
Add a little of meringue into the egg yolk mixture and transfer the mixture back into the meringue bowl.
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11
When it is 70% combined, add the flour and cocoa powder.
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12
Also add the melted butter at this point.
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13
Pour the batter into the prepared cake tin and flatten the surface with a scraper.
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14
Drop the tin several times from a height to get rid of large air bubbles.
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15
Bake at 190C for 12 to 15 minutes.
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16
Remove the sponge from the tin when it is done.
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17
Cover with a cloth to prevent it drying out and leave to cool.
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18
Make the cream.
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19
Whisk the cream until a thin ribbon forms when a whisk is lifted.
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20
Add 1/2 of the frozen raspberries.
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21
Continue to whisk until soft peak stage, and then add the rest of the raspberries.
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22
Continue to whisk until stiff peaks form.
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23
After cooling, slice the top and bottom ends of the cake off.
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24
Slice the near-side end straight and the far-side diagonally.
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25
Place the sponge onto baking parchment and put more of the filling cream on the near-side.
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26
Spread the cream, leaving a thin border on the far-side.
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27
Start to roll up the cake tightly from the near-side, and then use the baking parchment to roll the rest of the cake.
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28
When you finish rolling, gently squeeze to set it in place, and place joint-side down.
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29
Twist the excess baking parchment at both sides to secure the cake and put it in the fridge to set.
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30
Slice off both ends and slice into your desired thickness.
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31
And it's done
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32
Serve onto a plate and enjoy.
