Chocolate Swiss Roll

Recipe by Marli
READY IN: 35mins
YIELD: 1 cake




  • 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.
  • 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 (without the paper). Place the cake seam-side down onto serving tray.
  • Refrigerate until serving - dust with extra icing sugar before serving.
  • Cut into slices to serve.