Chocolate and Raspberry Roulade with Raspberry Sauce

Line the base of a 33cmx 24 cm shallow (2cm high) Swiss roll tin with baking paper, cutting into the corners to get a neat fit.

Using a sieve, sprinkle this with icing sugar so that there is a fine layer more or less all over the base. This is important in helping the roll not to stick to the bottom.

Measure out the grated carrot onto a plate.

Measure out the flour and baking powder onto another plate.

Measure the sugar into the smaller mixing bowl with the salt. Now remove 2 tbsp of the sugar and place into the large mixing bowl with the egg whites.

Whisk the egg whites until stiff. Set the large mixing bowl aside.

Whisk up the sugar and egg yolks in the smaller mixing bowl for a full 4 minutes until they are pale, fluffy and hold a ribbon trail when you lift the beaters.

Add the cocoa powder to the egg yolk mixture, one tablespoon at a time, whisking well between additions.

Once you have a thickish chocolate coloured paste, add the carrot and whisk to incorporate.

With the help of a rubber spatula, beat 1/3 rd of the egg whites into the chocolate egg yolk mixture.

Taking care to work delicately and quickly so as not to knock out too much of the air, cautiously fold the next third of egg whites into the bubbly chocolate mixture.

Sieve the flour into the mixture at the same time as adding the final third of egg white. Fold as before until all elements are incorporated.

Pour carefully into the prepared Swiss roll tin, aiming to drag the mixture from the bowl into the centre of the tin. This makes it easy to then tilt the tin this way and that to coax the mixture into the corners of the tin, and not just in the centre. Don’t pat it down with the spatula as this will knock out the air completely. It is important for the mixture to reach all corners of the tin since the mixture will set and start to cook very soon after it has gone into the oven.

Cook in the middle of a hot oven for 15 minutes.

Once cooked, it is important to act quickly. Lay a clean tea towel flat onto an empty kitchen surface and cover it with a slightly smaller rectangle of parchment paper of the same shape. Take the tray out of the oven and carefully lift the roulade out of its tin, holding it with the edges of the baking paper

Place the roulade, exposed side down onto the parchment paper in the middle of the clean kitchen towel and carefully peel back the paper.

The next stage is the most important of all. Start from one end of the cloth and roll a cigar shape with the tea towel and parchment paper. When you come to the roulade, continue to roll it snugly, so that the roulade and the towel are meshed together in a roly-poly shape. Continue until all the roulade is cosily tucked up inside the kitchen towel. Let it stand to for 10 minutes to cool and semi- set in a snail shape whilst you make the cream filling and the raspberry sauce.

Beat the cream with the icing sugar for 3 or so minutes on full blast until stiff. As always, don’t over whip the cream or it will go grainy. Put away in the fridge until needed.

Once the roulade has had 10 minutes to cool off and slightly set, unroll it from its paper and tea towel, and spread a generous layer of sweet cream all over the inside. Scatter over the raspberries evenly.

Roll the bulging roulade and don’t worry about the mess. It’s bound to crack a little here and overspill a little there. Sieve over 2 tbsp icing sugar and refrigerate until needed.

To make the raspberry sauce, simply heat up the raspberries with the sugar and ¼ cup water until they start to break down and become liquid. Simmer for 5 minutes and strain through a sieve. Serve cold with the roulade.

Take out ten minutes before serving for a lighter result.