Chocolate Swiss Roll

Ingredients

• 3 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour
• 2 tablespoons cocoa
• 1 cup cream
• 1 tablespoon icing sugar (plus extra to dust)
• 1/2 teaspoon vanilla essence

Directions

1. 1

   Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.

2. 2

   Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.

3. 3

   Using a metal spoon, gently fold in the combined sifted flour & cocoa.

4. 4

   Spread the mixture into the tin & smooth the surface.

5. 5

   Bake for 10 -12 mins, or until the cake is just set.

6. 6

   Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.

7. 7

   When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.

8. 8

   Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.

9. 9

   Beat the cream, icing sugar & vanilla essence until stiff peaks form.

10. 10

    Spread the cream over the cake, leaving a 1/2 inch border all the way around.

11. 11

    Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.

12. 12

    Refrigerate until serving - dust with extra icing sugar before serving.

13. 13

    Cut into slices to serve.