Chocolate Swiss Roll

• self-raising flour↗60g g
• cocoa powder↗3 tbsp tbsp
• eggs↗3
• golden sugar↗75g g

  plus extra for dusting

• heavy cream200ml ml
• vanilla extract↗½ tsp tsp
• icing sugar↗50g g

  sifted, plus extra for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Line a Swiss roll pan (22 × 32 cm, or 20 × 30 cm if that’s what you have) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.

2. 2

   Break the eggs into another bowl (or the bowl of a stand mixer) and add the sugar. Using an electric mixer or whisk attachment, beat the eggs with the sugar for 5 minutes until the mixture becomes pale and very thick. Gently fold in the flour mixture with a spoon or spatula until fully incorporated and the batter is uniform in colour without streaks.

3. 3

   Carefully pour the batter into the pan and smooth the edges. Bake for 9‑10 minutes until the cake has risen and feels springy to the touch. While it bakes, prepare another sheet of parchment slightly larger than the pan and sprinkle it with sugar. When the sponge is ready, using gloves, gently flip it onto the sugared parchment. Lift the pan and remove the top layer of parchment. Cut a line 2 cm from one of the short edges, then use the parchment to roll the sponge into a spiral, guiding it with the parchment. Allow the rolled sponge to cool completely.

4. 4

   While the sponge cools, prepare the filling by whisking all the ingredients until a thick cream forms. Unroll the sponge and spread the filling, leaving the cut edge free. Starting from the cut edge, use the parchment to roll the sponge around the filling. Transfer to a board or serving plate and dust with icing sugar. Serve immediately or chill for up to 24 hours. Slice into portions.