Recipe

• 1

  Preheat the oven to 180°C/160°C fan/gas mark 4.
• 2

  Separate egg yolks from egg whites into 2 separate bowls.
• 3

  Whisk the egg whites to stiff peaks. Add half of the caster sugar and beat until the sugar has dissolved completely.
• 4

  Add the remaining sugar to the egg yolks and whisk until nice and fluffy.
• 5

  Add the egg whites to the egg yolks a bit at a time and gently fold in with the help of a spatula.
• 6

  Add the sifted flour, baking powder and vanilla extract to the mixture and gently mix everything together until well combined.
• 7

  Pour the mixture into a 35cm x 25cm tray, lined with greaseproof baking paper, spread it evenly with the help of a spatula then bake for 10 mins
• 8

  Let the cake cool down completely then cut it into 2 layers with a serrated knife.
• 9

  Make the filling: Wash and blend the raspberries. Sift them so that all seeds can be removed. Add the blended raspberries to the mascarpone cheese together with the icing sugar. Beat until combined.
• 10

  Divide the filling between the 2 cake layers and spread it around with the help of a spatula.
• 11

  Cut each cake into 9 even rectangles. Carefully roll each piece up and wrap it in clingfilm to keep the shape and transfer to the fridge for at least 2 hours.
• 12

  Melt the chocolate in a heatproof bowl over a pot with simmering water.
• 13

  Coat the cake rolls with the melted chocolate.
• 14

  Serve and enjoy!