Chocolate Swiss Roll

I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! i sometimes add fresh strawberries to the whipped cream for a nice change.

Steps

Preheat oven to moderately hot.

Lightly grease a swiss roll tin & line the base with baking paper , extending the edges over the two long sides.

Beat the eggs & 1 / 3 cup of the caster sugar with electric beaters until thick & creamy.

Using a metal spoon , gently fold in the combined sifted flour & cocoa.

Spread the mixture into the tin & smooth the surface.

Bake for 10 -12 mins , or until the cake is just set.

Meanwhile , place a clean tea towel on a work surface , cover with baking paper & sprinkle with the remaining caster sugar.

When the cake is cooked , turn it out immediately onto the sugar.

Roll the cake up from the short side - rolling the paper inside the cake.

Stand the rolled cake on a wire rack for 5 mins , then carefully unroll & allow the cake to cool to room temperature.

Beat the cream , icing sugar & vanilla essence until stiff peaks form.

Spread the cream over the cake , leaving a 1 / 2 inch border all the way around.

Re-roll the cake.

Place the cake sea.

Ingredients

eggs, caster sugar, plain flour, cocoa, cream, icing sugar, vanilla essence