Chocolate meringue roll with whipped cream

1 . Stage

Separate the eggs into whites and yolks.

2 . Stage

Whites whipped to stiff peaks, adding sugar gradually.

3 . Stage

Add the starch and cocoa to the whipped whites.

4 . Stage

Stir gently with a spatula.

5 . Stage

Place the egg whites on a baking tray lined with baking paper. Spread out. The size of the baking tray is 30*20.

6 . Stage

Bake the cake at 165 degrees for 20 minutes. After five minutes, gently remove the paper.

7 . Stage

Beat the cream and powdered sugar until stiff. Pour onto the cake. Flatten out.

8 . Stage

Quickly roll up the roll. Place in the refrigerator for at least an hour.

9 . Stage

Cut the roll into portions with a sharp knife. I suggest serving with berries. Enjoy your meal.