Here’s a fun dessert that is versatile, tastes good and looks good. Have fun with fillings of your choice.

Ingredients

6 eggs separated

Pinch of salt

1 cup sugar

6 tablespoons potato flour

7 tablespoons cocoa powder

How to do it

1. Pre-heat the oven to 180°C (350°F)

2. Beat the egg whites and salt until they start thickening. Then gradually add a ½ cup sugar and beat until stiff.

3. In a second bowl,beat the yolks and the rest of the sugar until it’s thick and lemon colored. Mix in the potato flour and cocoa.

4. Folk the whites into the yolk mixture until all the whites have disappeared.

5. Line a large baking pan (about 22X32cm/9×12 inch) with baking paper and grease. Pour batter into the pan and bake for about 12-15 minutes (until a toothpick comes out clean)

6. Remove from the oven and turn the cake onto a very clean tea towel onto which you’ve sprinkled potato flour and cocoa powder. Carefully remove the baking paper and trim the uneven sides with a serrated knife. Then, while the cake is still warm, roll it up with the towel left inside (this will prevent the cake from sticking to itself). Leave to cool completely before filling.

Filling options

Cream and strawberry filling

1. Beat 1 cup of non-dairy cream until thick

2. Take 200-300g (7-10 oz) strawberries that you’ve allowed to drain in a colander for a few hours with some sugar sprinkled over the top, and chop up finely or puree them in a processor. Fold the chopped strawberries into the cream

3. Carefully unroll the cooled cake and spread the filling inside. Roll the cake up again and serve. You can garnish with some extra whole strawberries and some more whipped non-dairy cream.

Chocolate Filling

1. Melt 300g (10 oz) of dark chocolate over a double boiler or in the microwave.

2. Beat 3 eggs with ¾ cup softened margarine.

3. Add a small amount of the melted chocolate to the eggs, and quickly beat to temper the eggs, then slowly add the rest of the chocolate, beating well till smooth.

4.  Carefully unroll the cooled cake and spread the filling inside, leaving about half a cup for the top. Roll the cake up again and spread the remaining chocolate filling on the top of the roll.