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1
Preheat oven to 200C Line a 25x30cm swiss roll pan with baking paper, allowing the sides to overhang.
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2
Use an electric mixer to whisk eggs until thick and pale.
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3
Add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves.
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4
Sift flour and cornstarch over egg mixture and gently fold until just combined.
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5
Pour into prepared pan; smooth surface.
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6
Bake for 10 minutes or until sponge is dry to the touch.
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7
Place a sheet of baking paper on a clean surface; sprinkle with a little desiccated coconut.
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8
Turn hot cake out onto paper.
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9
Remove lining; gently roll up sponge from one short end.
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10
Roll in a clean tea towel and set aside to cool completely.
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11
Use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.
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12
Unwrap the sponge and spread evenly with jam.
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13
Top with the cream, leaving a 3cm border.
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14
Re-roll sponge, using the paper as a guide, to enclose the filling.
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15
Place on a wire rack over an oven tray.
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16
To make the chocolate icing, combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl.
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17
Place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny.
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18
Remove from heat and carefully spoon evenly over the sponge roll.
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19
Place the coconut on a large tray.
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20
Roll the sponge into the coconut to coat.
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21
Set aside for 30 minutes to set.
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22
Cut into slices to serve.
