Ingredients

• 175g/6oz Tesco White Chocolate Cake Covering
• 5 eggs, separated
• 150g/5oz caster sugar
• 1 x 15ml sp/1tbsp cornflour
• 1 x 15ml sp/1tbsp plain flour
• 25g/1oz ground almonds
•   whipped cream
•   fresh raspberries or strawberries

Method

1. Line a 38cm x 23cm / 15in x 9in swiss roll tin with baking parchment.
2. Warm chocolate with 3 tbsp water until melted and smooth.
3. Whisk egg whites until stiff, then slowly whisk in a quarter of the sugar until thick.
4. Whisk egg yolks and rest of sugar until thick. Stir in chocolate mixture, fold in flours, then egg whites.
5. Put mixture in tin and bake at 180°C / 350°F / gas 4 for 15–20 minutes until firm.
6. Cover with parchment and a damp tea-towel. Leave to cool.
7. Sprinkle a sheet of parchment with ground almonds. Unroll sponge on to it.
8. Spread with whipped cream and fruit, trim edges and roll up.
9. Freeze until needed, then thaw in fridge.

Notes