Chocolate Swiss Roll

Directions

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