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1
Mix baking powder, cocoa powder, and flour, sift well.
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2
Preheat the oven to 200C degrees, lightly butter a 12x8 inch Swiss roll tray and then line the tray with oiled or baking sprayed parchment paper.
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3
Next, beat the eggs and sugar on high speed for about 7 -10 minutes. The batter should leave a ribbon-like texture when the the beater or spoon is lifted up. Add flour mixture and the vanilla. Mix well with a rubber spatula.
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4
Now pour the mixture into the prepared tray and smooth out to the corners with a rubber spatula. Bake about 15 minutes or until golden brown, and cake has begun to shrink from the edges of the tray.
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5
Remove from oven. Now lay an oiled piece of parchment paper (14x14 inch) on top of a lightly damp tea towel. Carefully place chocolate roll upside down onto the paper. Remove the paper that was in the pan (the paper that is now on top of the chocolate roll).
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6
Roll up the chocolate roll inside of the towel/oiled paper. Start rolling from longer side. Leave the rolled cake to cool.
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7
For the filling: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla . Mix well.
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8
Open the chocolate roll using the oiled paper to unroll it. Then remove the paper and spread it thinly with butter cream filling.
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9
Roll the chocolate roll up again, this time without the oil paper. Roll it up tightly! Trim both ends to get a smooth and presentable looking chocolate roll.
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10
Place chocolate roll in the refrigerator for at least 3 hours. After that cut it into slices and serve. Enjoy!
