A delectable dessert combines favourite flavours...and if there's any left over, will keep, covered, in the fridge for several days.

Ingredients

• 3 large eggs, at room temperature, separated
• ½ cup castor sugar
• ¾ cup self raising flour
• 2 tblsp cocoa
• 1 tsp cinnamon
• 2 tblsp milk
• 1 tblsp melted butter
• ½ cup cream, lightly whipped
• 150 gram tub berry yoghurt

Method

1. Beat the egg whites in a clean bowl until stiff. Gradually beat in the castor sugar and continue to beat until the mixture is very thick and glossy. Beat in the egg yolks.
2. Sift the flour, cocoa and cinnamon together and carefully fold into the beaten egg mixture with the milk and melted butter. Spread quickly into a paper-lined 20cm x 30cm sponge roll tin.
3. Bake at 180°C for 12-15 minutes until the sponge is cooked when touched in the centre.
4. While the sponge is cooking, place a sheet of baking paper on a dampened tea towel and dust with castor sugar. Turn the sponge out on the paper and carefully remove the lining paper. Quickly roll up the sponge with the baking paper inside. Stand for 10 minutes, unroll and re-roll without the paper.
5. When cold, gently unroll and fill with the cream and yoghurt mixture. Re-roll and dust with top with extra castor sugar or icing sugar.

Filling

1. Fold the whipped cream and yoghurt together.