CHOCOLATE ROULADE

You may wonder what is the difference between a roulade and a rolled pavlova , in two words ...egg yolks . This is a light as air dessert , it really is a chocolate souffle omelette . Preheat your oven to 180 deg C. Line a 30cm x 25 cm Swiss roll tray with baking paper . Beat 3 egg yolks with an electric beater until thick and creamy . Beat in 1/2 cup of castor sugar in 2 tbs increments at 3 minutes after each addition . Sift in 2 tbs of Dutch cocoa to the egg mixture , along with 1 tsp of vanilla extract . In a clean dry bowl beat the 3 egg whites until soft peaks form and then fold into the cocoa mixture . Spoon into the prepared tray and bake for 15 minutes , until the cake pulls away from from the sides and springs back when gently touched in the middle . Turn the cake out onto a lightly sugared tea towel and pull away the base paper . While still warm roll the cake up from the long end using the tea towel and leave on a wire rack to cool . In a separate bowl whip 300ml of cream untilwell thickened . When completely cooled , unroll the cake and spread with the whipped cream. Scatter over 1 punnet of trimmed and sliced strawbewrries .( optional). Roll the cake up and chill in the refrigerator or 30 minutes - 24 hours before serving .