Whip the egg whites with a pinch of salt, gradually adding the sugar, until soft peaks form.

Add the yolks one at a time, then the vegetable oil and water. Sift in the flour with the baking powder, add the coconut flakes, and whip once more.

Pour the batter onto a baking sheet lined with parchment (I use a roasting bag). Bake in an oven preheated to 190C for 15-20 minutes.

Turn the finished sponge over, peel off the lining, and roll it up in a towel into a log. Let it cool.

Whip the whipping cream, then add the coconut flakes and mix - the cream is ready.

Unroll the cooled sponge and spread the cream over it, saving a little for decorating the top. Sprinkle with pieces of white chocolate and roll back up.

Decorate the roll with the remaining cream and put it in the fridge for a couple of hours - or start eating right away. Bon appetit!