CHOCOLATE ROULADE, RASPBERRY AND WIPED CREAM
3 medium egg yolks ( *using 1 cup of confectionary sugar)
4 medium egg whites (*using 1/2 cup of confectionary sugar)
1 generous cup Raspberry Coulis (optional) recipe at the end
8. Meanwhile, line a large wire rack with a clean, large piece of wax paper..
Turn cake out onto prepared rack and carefully peel off parchment paper from baked
Let stand 5 minutes to cool.
with remaining 1/4 cup confectioners' sugar until ribbons form; set aside.
using a serrated knife, carefully trim edges from all four sides.
Slice roulade crosswise and serve dusted with confectioners' sugar and drizzled with coulis.