Chocolate & Cream Roll

INGREDIENTS

3 eggs, at room temperature
1/2 cup (110g) caster sugar, plus 1/4 cup ( 55g) extra
1/2 cup (75g) self-raising flour
2 tbsp cocoa, plus extra to dust
2 tbsp hot water
300ml cream, whipped to serve

1. Preheat oven to 160C. Grease and line a 26cm x 32cm Swiss roll pan, extending paper above rim of pan.
2. Using an electric mixer, beat eggs in a large bowl until frothy. Gradually add sugar, beating until thick and pale and a ribbon trail forms when beaters are lifted from mixture (this can take up to 10 minutes).

3. Sift flour and cocoa into a large bowl. Fold into egg mixture, followed by water, until just combined. Pour mixture into prepare pan and smooth surface. Bake for 12-15 minutes, until sponge springs back when lightly touch. Line a clean tea towel with baking paper. Sprinkle with extra sugar. Invert cake onto sugar. Remove baking paper from top of cake. Using papers as a guide, and starting from long side, tightly roll cake to form a log. Cool completely on a wire rack.

4. Unroll cake to lay flat. Spread with half of whipped cream, leaving a 2cm border. Re-roll without tea towel and paper and carefully transfer to a large serving plate. Serve with remaining cream and dusted with extra cocoa.