Chocolate Swiss Roll

75g (3oz) Caster Sugar
50g (2oz) Plain Flour
25g (1oz) Cocoa Powder, sieved
2 Medium Eggs
To finish: caster sugar or icing sugar
Chocolate Buttercream

Pre-heat oven to 220°C: 425°F: Gas 7.
Grease a 20 x 30 cm (8 x 12 inch) swiss roll tin, line with buttered greaseproof paper.
Cream together the sugar and eggs, until light and fluffy.
Sift flour and cocoa powder together.
Fold into the sugar and egg mixture.
Pour evenly in to the prepared swiss roll tin.
Bake for 8-10 minutes until risen and just firm, taking care not to over cook.
Dust a sheet of greaseproof paper with icing sugar and turn the sponge upside down onto it.
Remove the lining paper and trim the edges of the sponge.
Roll up sponge with paper still inside and allow to cool.
When cooled, carefully unroll, remove the paper and spread with buttercream.
Roll and dust with icing sugar.

Variation: Cover with Chocolate Icing

Baking Recipes

Chocolate Swiss Roll