Raspberry Sponge Roll Cake

For the cake: heat the oven to 220°C (200°C fan), 425°F, gas 7 and line a 40cm x 30cm |16" x 12" baking tin with non-stick baking paper.

Whisk the egg whites with the salt and half the sugar to form stiff peaks.

Whisk the egg yolks with the remaining sugar until light and fluffy. Spoon the egg whites onto the egg yolks.

Sift in the flour, cocoa and cornflour and gently stir until evenly combined.

Spread evenly in the tin and bake for 10-12 minutes until springy to the touch.

Sprinkle a sheet of non-stick baking paper with 2 teaspoons of sugar. Turn out the cake onto the sugared paper and peel off the baking paper. Roll up the cake with the baking paper inside and place seam-side down and leave to cool.

For the raspberry cream: blend 2/3 of the raspberries with the icing sugar and lemon juice to a puree. Press the mixture through a sieve and stir in the quark.

Whisk together the cream and vanilla until thick, then fold into the raspberry quark mixture.

Unroll the sponge cake and spread half of the cream over it, leaving 1-2cm|1/2"-3/4" free around the edge.

Roll the cake up again and put on a serving plate. Coat with the remaining raspberry cream.