80g plain flour
1 Tbsp cornflour
1 1/2 tsp baking powder
4 eggs, separated
185g castor sugar
Filling
200ml cream, whipped
250g raspberries, strawberries or other berries
100g lemon curd (optional)
Line a swiss roll tray with baking paper.
Sift the flour, cornflour and baking powder and set aside.
Whisk the egg whites until stiff and gradually add in 4 tbsp of the castor sugar.
Whisk the egg yolks and add the remaining sugar.
Quickly fold in the egg whites with a metal spoon, followed by the flour.
Pour into the swiss roll tray and spread evenly.
Bake 180C for 15 minutes or until golden and springy.
Sprinkle a large sheet of baking paper with caster sugar and flip the hot swiss roll onto it.
Cover with another sheet of baking paper and gently roll up.
Leave to cool.
Once cold, unwind the roll and spread with the lemon curd, followed by the cream. Finaly cover with the raspberries and re-roll.