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