Try this easy recipe at home, its a winner!

Step 1 preheat the oven to 170C. Line the base and sides of your tin with a sheet of tin foil. Brush with sunflower oil.

Step 2 Put the egg whites and the caster sugar in a bowl of an electric mixer and whisk them for approx. 10 minutes until the mixture forms soft peaks. Whisk just until the mixture forms soft peaks otherwise it will over whip and crack when you roll it.

Step 3 Spoon the egg white and caster sugar mixture into the prepared tin and spread it out evenly. Put in the oven and cook for 15 – 20 minutes , or until lit looks like marshmallow and springy to the touch in the middle.

Step 4 Remove from the tin and turn out onto a second piece of tinfoil. Peel the tin foil off the base and allow to cool completely.

Step 5 Now to assemble the roulade. Spread the cream over the roulade and evenly place the raspberries. Gently roll up the roulade starting at one of the shorter edges and rolling it away from you to form a log shape. Transfer to a serving plate, making sure the “ join” is facing down. Cut into slices and serve