Chocolate Swiss Roll

Instructions

1. Separate the eggs.
2. Whisk yolks with hot water until fluffy.
3. Add sugar and vanilla and whisk until creamed.
4. Beat the egg whites separately and pour over the other creamed ingredients.
5. Combine flour, cornflour, baking powder and cocoa and gently sift over the top.
6. Fold everything together carefully.
7. Spread the mixture evenly over a lined baking tray.
8. Preheat oven to 180˚C, 350˚F or gas 4 and bake for 10-15 min.
9. Transfer the sponge base to a damp tea towel. Use the tea towel to roll up the sponge, and leave to cool.
10. Whip the cream with sugar.
11. Unroll the sponge, spread with cream and carefully roll it up again.
12. Refrigerate for 1 hour.