Chocolate Roulade Sponge

• 5 eggs, separated
• 140 g caster sugar
• 60 g

Beat the egg yolks with 100 g sugar in a bowl over hot water until pale and thick. Whisk the whites into a meringue with the remaining sugar, also in a bowl over hot water. Fold the meringue into the yolk mixture.

Sift the plain flour; cornflour and cocoa powder together; then fold these dry ingredients into the mixture. Spread the mixture on a baking tray lined with parchment to a neat