Swiss Roll

Ingredients:

• Eggs                             3
• Caster sugar                 ½ cup
• Flour                            ¼ cup
• Cocoa powder             2 tbsp
• Cream                          1 cup
• Icing sugar                    1 tbsp
• Vanilla essence             ½ tsp

Method:

1. Preheat oven to about 200 degrees Celsius.
2. Lightly grease a swiss roll tin and line the base with baking paper
3. Beat eggs and the caster sugar with an electric neater until thick and creamy.
4. Gently fold in, the combines and sifted cocoa and flour.
5. Spread the mixture in the tin and smooth the surface.
6. Bake for about 10-12 minutes or until cooked.
7. While the cake is baking, place a clean cloth over work area and cover with baking paper. Sprinkle the remaining icing sugar over it.
8. When cooked, turn the cake out immediately on the sugar and roll it up from the shorter side, rolling the paper inside.
9. Leave for about 5 minutes to cool and then carefully unroll and allow cooling at room temperature.
10. Beat the cream, icing sugar and vanilla essence until stiff peaks are formed.
11.  Spread over the cake leaving a 1 inch border all around.
12. Roll the cake again, without the paper this time and place seam side down on a serving dish.
13. Refrigerate, and add a final dust of icing sugar before serving.