Makes 1 roulade

• 70g self-raising flour
• 30g cocoa powder
• 120g caster sugar
• 4 eggs, separated

FOR THE FILLING

• 100g cream cheese, softened
• 100g caster sugar
• 1 cup cream, whipped
• 1 cup raspberries, plus extra to decorate
• 1 sugar candy cane, crushed
• Icing sugar for dusting

1 Preheat the oven to 200°C. Line a Swiss-roll tin with baking paper. Sift together the flour and cocoa, add the caster sugar and stir to combine. Place the egg yolks in a heatproof bowl, place the bowl over a pot of simmering water (ensure that the bowl is suspended above, not in, the water), beat with an electric beater until the mixture is thick and pale, about 3 minutes, set aside. Place egg whites in a bowl; whisk until firm. Fold egg white into the egg yolks and gently stir in the dry ingredients.
2 Pour mixture into the prepared tray and bake for 10–12 minutes. Remove baking tray and invert onto a tea towel, cover with a damp, tea towel. Allow to rest for 5 minutes, remove baking paper and then roll up and allow to cool.
3 For the filling: Place the cream cheese and sugar in a bowl, whisk until combined, gently stir through the cream and fold through the raspberries.
4 Unroll roulade and spread with the filling, roll up again and place on a serving platter, top with extra raspberries, crushed candy cane and dust with icing sugar. Slice and serve.

Words and image: Fairlady magazine