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.