Directions

• Preheat your oven to 350F / 180C (160C Fan) / Gas Mark 4.
• Grease and line a swiss roll tin (9″ x 13″ / 23cm x 32.5cm approximately) with baking parchment so that it comes about 1 1/2″ / 4cm above the tin. See the picture below for how this should look.
• Separate the eggs.
• Whisk the egg whites until stiff but not dry.
• Add the caster sugar to the egg yolks and whisk until the mixture is thick and creamy.
• Sieve the cocoa and rice flour into the egg yolk mixture and mix together until smooth.
• Using a large metal spoon fold the egg whites into this mixture. Add them in 3 parts folding each addition in carefully before adding more. You should use a cutting and folding movement in the shape of a figure of eight.
• Pour the mixture into your prepared tin tipping the tin carefully from side to side so the mixture spreads evenly into the corners.
• Bake in the preheated oven for 25 minutes. It should be well risen and feel firm when gently touched with a fingertip.
• Loosen the baking parchment around the edges of the roulade and leave to cool in the tin. As it cools it will shrink back considerably.
• While the roulade is cooling, make the filling.
  
• Put the filling ingredients into a bowl and beat together until soft peaks form – you want it to be stiff but still soft enough to spread easily.
• When the roulade is cool, cut a piece of baking parchment about two inches / 5cm larger in all directions than the roulade. Lay this on a working surface and sieve approximately two tablespoons of icing sugar all over it. Turn the roulade out onto this and remove the lining paper.
• Spread the filling over the roulade.
• Now roll the roulade up using the baking parchment. You can be quite firm when you roll it – it is surprisingly robust.
• You will now have a rolled roulade wrapped in baking parchment which you can store in the fridge for up to three days. If you wish to freeze it, wrap it in cling film as well. It will keep for up to one month in the freezer.
• When you want to serve your roulade just unwrap the baking parchment, place on a serving dish and sprinkle with a little more icing sugar.