I wanted to make a really fancy cake for Christmas, something between yule log and a Swiss roll, stuffed with cream and raspberries. I cocked up the base, which ended up in the bin but I really wanted to make up for it and use up the raspberries, it is after all December and I had 2 packets in the fridge ( they’re Spanish).

So I baked a simple cocoa sponge, whipped 2 whites with sugar, added the yolks, a heaped tbsp of plain flour, same of cocoa and of potato flour, a touch of baking powder and baked in my new small and cute cake tin. After 25 minutes I had a lovely brown sponge, which, when cooled and halved I generously covered with raspberries and whipped cream. To finish, I used my new decorating tips, what a joy to use!

Loving the cake, not to sweet, the base is light and tasty, the berries nice and sharp. Yum!