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1
Preheat oven to 350 degrees F.
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2
Spray a jelly roll pan with Pam.
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3
Line it with wax paper and again spray with Pam.
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4
Set aside.
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5
In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
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6
Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
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7
Sift in the flour, cocoa, baking powder and salt.
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8
Beat on low until all is incorporated into the egg mixture, but do not over beat.
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9
Pour the batter into the prepared pan.
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10
Spread so that it is level and even.
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11
Bake for 13 minutes and check with a toothpick for doneness.
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12
While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
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13
Remove cake from the oven and invert carefully onto tea towel.
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14
Gently remove the wax paper.
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15
From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
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16
To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
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17
Unroll the cake.
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18
First spread with a layer of hazel nut spread, then with the whipped cream mixture.
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19
Roll up again without the towel and refrigerate.
