1. Place the water, whole egg and any fat being added into the machine bowl.
  2. Add the sieved and blended dry ingredients.
  3. Whisk on slow speed for 1 minute and scrape down and then whisk on top speed for 4 minutes.
  4. Finish by whisking for one minute on slow speed.
  5. Deposit 1170g into a 18x30 baking sheet.
  6. Bake at 250-260ºC (480-500ºF) for 5 minutes.
  7. Remove sheet from tray and place on a surface dusted with caster sugar.
  8. Spread the sponge with whipped Macphie Mactop® Traditional and scatter with raspberry and drizzle with Macphie ku-li® Raspberry fruit coulis and carefully roll.