1. Set oven to 375'F/190'C. 2. Place a sheet of greaseproof paper or baking paper on a flat oven tray. 3. Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top. 4. Beat eggs & sugar together in a bowl set over a bowl or pot of hot water. 5. Beat until very light, thick, and fluffy. 6. Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon. 7. Pour onto the paper lined tray and quickly spread into a large rectangle. 8. Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger. 9. Carefully flip onto sugared towel and gently peel off paper. Roll up with the paper on the inside and allow to cool for 5 minutes. 10. Unroll and remove paper. Reroll to cool completely covered lightly with tea-towel. 11. When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence. 12. Reroll and cover outside with your favourite chocolate icing/frosting. 13. Place on an oblong serving platter. 14. Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll. 15. Slice to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
