Raspberry Roulade

4 eggs,separated
175 g sugar
50 g flour
15 g cornflour
Grated rind of 1-2 lemons
Filling:
100 ml whipping cream
100 ml fromage frais or cream cheese
50 g sugar
150 g raspberries

Preheat the oven to 200C.
Whisk the egg whites with pinch of salt until soft peaks form,then whisk in half of the sugar until stiff.
Whisk the egg yolks with the rest of the sugar until pale yellow & gently mix it with egg whites.
Mix together cornflour & flour & sift it into the egg mixture,gently stirring at the same time.
Add lemon rind.
Pour the mixture into a baking tray,which is lined with baking paper,smooth over the surface & bake for 10  min.
Turn out the roulade onto the greaseproof paper,dusted with icing sugar & leave to cool.
Whip the cream with sugar until thick & fold in the fromage frais or soft cheese.
Then,evenly spread it over the roulade.
Arrange the raspberries on top & roll up the roulade,using the grease paper to help.
Before serving dust with icing sugar.