Ingredients:
7 eggs, separated
7 ounces Castor sugar
7 ounces baking chocolate
Method:
Beat egg yolks and sugar until pale and creamy. Melt chocolate, cool slightly and add to this mixture. Fold in beaten egg whites–beat stiff.
Line a Swiss roll tin with baking paper or oil it. Pour in mixture and cook at 180°C/350°F for 25 minutes. Place a wet, squeezed out tea towel over hot cake and leave until cool.
Turn cake on to towel and spread with cream and/or sliced strawberries. Roll carefully, using towel and put onto a long platter. Refrigerate until ready to eat.
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