Chocolate Swiss Roll

Ingredients

• 1 swiss roll baking tin (12"x10")
• 3 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour
• 2 tablespoons cocoa
• 1 cup cream
• 1 tablespoon icing sugar ( plus extra to dust)
• 1/2 teaspoon vanilla essence

Directions

1. Preheat oven to moderate heat (200c)/400F.
2. Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
3. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
4. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
5. Spread the mixture into the tin & smooth the surface.
6. Bake for 10 -12 mins, or until the cake is just set.
7. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
8. When the cake is cooked, turn it out immediately onto the sugar.
9. Roll the cake up from the short side - rolling the paper inside the cake.
10. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
11. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
12. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
13. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
14. Refrigerate until serving - dust with extra icing sugar before serving.
15. Cut into slices to serve.