Chocolate Swiss Roll

Ingredients

Cake

• 3 eggs
• 1/2 cup caster sugar (fine sugar)
• 1/4 cup all purpose flour
• 2 Tablespoons cocoa powder

Filling

• 1 cup heavy cream
• 1 Tablespoon icing sugar (plus extra to dust)
• 1/2 teaspoon vanilla extract
• *Optional - fresh strawberries and chocolate curls

Directions

Cake

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12x10 inch jelly roll tin and line the base with parchment paper, extending the edges over the two long sides.
3. In a bowl sift together the flour and cocoa. Set aside.
4. In a mixing bowl, beat the eggs and the caster sugar with electric beaters until thick & creamy.
5. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
6. Spread the mixture into the prepared tin & smooth the surface.
7. Bake for 10-12 mins, or until the cake is just set.
8. Meanwhile, place a clean tea towel on a work surface, cover with parchment paper & sprinkle with confectioners' sugar.
9. When the cake is cooked, turn it out immediately onto the confectioners' sugar.
10. Roll the cake up from the short side - rolling the paper inside the cake.
11. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.

Filling

1. Chill a bowl and the beaters in the freezer for 15 minutes. Pour in the heavy cream, icing sugar & vanilla essence until stiff peaks form.
2. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
3. *Optional, if using fresh strawberries, chop the berries and put a few in with the whipped cream when you do the roll up.
4. Re-roll the cake. Place the cake seam-side down onto serving tray.
5. Refrigerate until serving.
6. If using strawberries and chocolate curls, decorate when you serve.