Chocolate Swiss Roll Recipe

3 eggs
75 g/3 oz caster (superfine) sugar
50 g/2 oz self-raising (self-rising) flour
25 g/1 oz cocoa (unsweetened chocolate) powder
Caster (superfine) sugar for dusting

120 ml/4 fl oz double (heavy) cream
Icing (confectioners') sugar for sprinkling

Method:

Whisk together the eggs and sugar for about 10 minutes until very pale and thick, and the mixture trails off the whisk in ribbons. Fold in the flour and cocoa and spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan). Bake in a preheated oven at 200°C/400°F/gas mark 4 for 10 minutes until well risen and firm to the touch. Sprinkle a clean tea towel (dish cloth) with caster sugar and invert the cake on to the towel. Remove the lining paper, trim the edges and run a knife about 2.5 cm/ 1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool.

Whip the cream until stiff. Unwrap the cake and spread with cream, then roll up again and serve sprinkled with icing sugar.