Chocolate Swiss roll

So while I was waiting for my bread earlier I thought I would make a Swiss roll.  

It's my dad's favourite, so always a winner on a Sunday afternoon, as well as being nice and quick to bake. 

Ingredients

3 eggs

1/2 cup golden caster sugar 

1/4 cup plain flour

2 tbsp cocoa powder

1 cup double cream 

1 tbsp icing sugar 

1 tsp vanilla essence 

1- Preheat your oven to 200C/Gas 5 and line a deep baking tray with greaseproof paper. 

2- Crack the eggs into a large bowl and add the sugar.  Using an electric mixer, whisk for 4/5 minutes or until smooth and thick. 

3- To this, sieve the flour and cocoa and use a metal spoon to mix well. 

4- Pour into your lined tray and move around to make sure it gets into all corners. 

5- Bake for 10-12 minutes or until just cooked. 

6- While this is in the oven, place another piece of greaseproof paper onto your work surface and sprinkle with a little more sugar.  

7- Whisk together your cream, vanilla and using sugar until soft peaks are formed and put into fridge to keep cool. 

8- When your cake is baked, turn out almost immediately to your sugared paper, remove your baking paper, trim the edges to make a neater rectangle. 

9- Using the edge of the paper to help you. Roll up nice and tightly and leave on a wire rack to cool for 5 minutes. 

10- When cooled slightly, unroll and leave until at room temperature. 

11- Spread your vanilla cream onto your cooled sponge and re-roll. Chill in the fridge for half an hour to set.

12- Finish off with a small dusting oficing  sugar. 

It's as easy as that folks.  

If you were wanting to do something similar but without fresh cream, maybe with jam, then you wouldn't need to leave to cool to room temperature.  You could just spread almost immediately.

Much better than Swiss roll from the shops I think. 

And quite good fun to make. 

:)