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1
Set oven to 375'F/190'C.
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2
Place a sheet of greaseproof paper or baking paper on a flat oven tray.
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3
Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
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4
Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
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5
Beat until very light, thick, and fluffy.
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6
Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
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7
Pour onto the paper lined tray and quickly spread into a large rectangle.
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8
Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
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9
Carefully flip onto sugared towel and gently peel off paper.
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10
Roll up with the paper on the inside and allow to cool for 5 minutes.
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11
Unroll and remove paper.
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12
Reroll to cool completely covered lightly with tea-towel.
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13
When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
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14
Reroll and cover outside with your favourite chocolate icing/frosting.
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15
Place on an oblong serving platter.
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16
Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
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17
Slice to serve.
