Whipped cream roulade

A light dessert in half an hour: the contrast of slightly bitter cocoa and gently sweet whipped cream. No flour — so no gluten either.

Ingredients

• 5 eggs
• 100 g icing sugar
• 1 tablespoon Dutch-process cocoa
• 1 carton whipping cream (cream stiffener optional)

Method

1. Whisk the egg whites to stiff peaks, then add the yolks and icing sugar. Fold gently into a smooth batter.
2. Finally add the Dutch-process cocoa — it gives a deep chocolate colour and pronounced taste.
3. Prepare baking paper lightly greased with lard (oil works too) so the roulade rolls up easily after baking.
4. Bake at 180 °C for about 8 minutes; don’t open the oven while it bakes.
5. Let the sponge cool on the tray, then carefully peel off the paper.
6. Whip the cream stiff, spread it over the sponge and roll it up. Decorate the top with the remaining cream and chocolate shavings.

Tip: vary the roulade with your favourite fruit — strawberries, raspberries or banana.