Chocolate Swiss Roll

Cake

1. Line a 20x30cm/8x12" baking tray with parchment. Pre-heat the oven.
2. Sieve the flour and cocoa into a bowl and set aside.
3. Put the eggs and sugar into a large bowl and beat together until pale.
4. Sieve the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
5. Pour the mixture into the prepared tin, spreading it out to the edges.
6. Bake for 10-12 minutes.
7. Spread out the tea towel on a work surface and dust it with sugar.
8. Turn out the hot cake onto the tea towel.
9. Remove the parchment, roll up the sponge in the cloth and leave to cool.

Filling             

1. Put cream into a bowl and beat until thick.
2. Gently unroll the cold sponge and spread the cream all over the inside.
3. Roll the sponge up again without the tea towel.