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3. In another large bowl, whisk the egg whites until stiff then fold a third of the egg whites into the egg yolk mixture, until well blended. Add the remainder of the egg whites and fold in using a spatula or knife, working as quickly as you can.

4. Pour the mixture into the prepared tin, spreading it well into the corners, and bake for about 20 minutes until golden brown and set. Remove from the tin and place, paper side up onto another large piece of parchment paper then peel off the paper from the back of the cooked roulade. Set aside to cool.

5. Meanwhile, place the goats cheese, cream cheese and ground black pepper in a mixing bowl and beat with an electric whisk or wooden spoon until soft and well blended.

6. Gently spread the cheese mixture over the cold roulade to within 6mm/ � - inch of all sides, then scatter the watercress leaves evenly over the cheese then roll it up from the long side. Best served at room temperature.