Ingredients:
4 eggs, separated
¾ cup sugar
1 tspn vanilla essence
¹⁄₃ cup maize cornflour
¹⁄₃ tspn gluten free baking powder
2 Tblspns cocoa

Icing:
2 cups icing sugar
3 Tblspns cocoa
3 Tblspns butter
4 Tblspns hot water

Alternative:
Use cooking chocolate, melted and mixed with melted margarine or similar to ensure icing is completely gluten free. (Starch in some icing sugars may contain gluten)

Method:
Beat egg whites until stiff, add sugar. Beat yolks and vanilla til thick then fold into beaten whites. Sift together dry ingredients and fold into mixture. Pour into a lined 20cmx30cm swiss roll tin. Bake at 190° Celsius for 12 minutes. Remove from tin immediately after baking and place on a cloth dredged in sifted icing sugar and roll up. Cool.

Filling:
300mls cream and 2 tspn sugar. Beat until stiff. Unroll log and fill with cream. Re-roll log but not too tightly. Ice.

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