Serves 8
Ingredients for sponge:
6 eggs
160g sugar
90g flour
4g baking powder
a pinch of salt
½ lemon peel

Ingredients for filling:
200g Baci® Perugina® Chocolate Spread
Icing sugar to garnish 

Method: 

1. Take 3 eggs and separate the yolks from the white, whip the egg whites with 80g sugar and a pinch of salt until stiff peaks. In a seperate bowl whip the other 3 eggs together with the remaining yolks and 80g of sugar. Gently combine the two egg mixutres together.
2. Sift the flour and baking powder into the egg mixture. Finally add the lemon zest and mix with a spatula, being careful not to knock out the air.
3. Pour the mixture into a lined baking dish (about 30x35cm). Level with a spatula and bake in the oven at 220°C for about 8-10 minutes (fan-forced 210°C).
4. As soon as it is out of the oven, remove the sponge from the pan, place a damp cloth on the work surface and turn the sponge onto it, leaving the side with the baking paper facing up, let it cool.

Assembly:

1. Gently remove the baking paper from the sponge.
2. Pour the Baci® Perugina® Chocolate Spread into a piping bag and pipe onto the sponge, then spread it out evenly with a spatula.
3. Roll the dough up to form a roll, place it on a tray and cut a slice from each end to present the inner layers. Sprinkle with plenty of icing sugar.