-
1
Preheat the oven to 400u00b0F. Place the egg whites in a mixing bowl with 3 tbsp of water and a pinch of salt, and whisk until the mixture is stiff. Gradually add 1/2 cup of the sugar, continuing to whisk. Beat the egg yolks in a separate bowl, then add to the mixture, stirring. Next, sift in the flour, baking powder and cocoa, stirring gently to ensure the air stays in the mixture.
-
2
Spread the mixture onto a baking tray (about 12 x 15 inches) lined with parchment paper and bake for 7-8 mins. Remove from the oven and allow to cool.
-
3
Sprinkle the cake with sugar. Cover the cake with a clean kitchen towel and, keeping the towel secure, turn the cake out of the tray. Remove the parchment paper, then cut the cake in half across its narrow side. Using the kitchen towel, roll each half of the cake to make a loose cylinder shape. Leave to cool.
-
4
Beat the cream cheese with the rest of the sugar and the vanilla extract. Gently fold in the fruit. In a separate bowl whip the the cream until it is stiff, then fold into the cream cheese.
-
5
Gently unroll the cake cylinder and spread the cream mixture equally inside each. Take one end and roll the cake so that it ressembles a swiss roll. Refrigerate for about 2 hours. Just before serving, dust the rolls with cocoa.
