Ingredients 3 eggs 1/2 cup (100g) caster sugar 1/2 cup (75g) plain flour 1/4 cup (30g) cocoa powder 1 tablespoon boiling water Cocoa powder, to dust Chocolate cream 300ml thickened cream 1 tablespoon icing sugar mixture 1 1/2 tablespoons dark cocoa powder Method Preheat oven to 200C. Grease and line the base and sides of a 25 x 30cm Swiss roll pan with baking paper. Use an electric mixer to whisk the eggs and sugar and mixture is thick and pale and doubled in size. Sift the combined flour and cocoa powder over the egg mixture, pour the boiling water down the side of the bowl. Use a metal spoon or a balloon whisk to gently fold until almost combined. Pour into the prepared pan, gently smooth the surface. Bake in preheated oven for 10-12 minutes or until the surface is dry to the touch. Meanwhile, sprinkle a large sheet of baking paper with extra caster sugar. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely. To make the chocolate cream, use an electric mixer to whisk the combined cream, sugar and cocoa powder until firm peaks form Unroll the sponge onto a clean work surface. Spread the chocolate cream over the sponge, leaving a 2cm boarder at the end. Roll sponge to enclose filling. Place on a serving plate. Dust with icing sugar to serve.
