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. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy. 3. Using a metal spoon, gently fold in the combined sifted flour & cocoa. 4. Spread the mixture into the tin & smooth the surface. 5. Bake for 10 -12 mins, or until the cake is just set. 6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar. 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. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature. 9. Beat the cream, icing sugar & vanilla essence until stiff peaks form. 10. Spread the cream over the cake, leaving a 1/2 inch border all the way around. 11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray. 12. Refrigerate until serving - dust with extra icing sugar before serving. 13. Cut into slices to serve. ---------------------------------------------------------------------------
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