Chocolate Swiss Roll

Chocolate Swiss Roll Sponge

1. Rub some butter around the inside of a 20x30cm/8x12" baking tray or insert a cake liner. Pre-heat the oven.
2. Measure the flour and cocoa into a bowl and stir to combine.
3. Put the eggs and sugar into a mixing bowl and beat together until pale.
4. Sieve the prepared flour and cocoa into the bowl and mix using a metal spoon in a cutting and folding action. Take care not to over mix.
5. Pour the mixture into the prepared tin, spreading it out to the edges.
6. Bake for 10-12 minutes.
7. Spread a clean tea towel over the baking tin, place a chopping board on top and invert everything together.
8. Remove the baking tin, and cake liner if used, to leave the sponge on the tea towel.
9. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside.
10. Leave the cloth and sponge cylinder to cool completely.

Filling and Topping

1. Spoon the icing sugar and cocoa into a bowl and stir to combine.
2. Put the cream into a mixing bowl and beat until nearly thick.
3. Sieve two teaspoons of the prepared sugar into the cream and stir to combine.
4. Gently unroll the cold sponge and roll it up again from the opposite long side.
5. Once again, gently unroll the sponge and carefully spread the cream mixture all over the inside.
6. Roll the sponge up again without the tea towel.
7. Dust the remaining sugar and cocoa mix over the cake.