Ingredients

· 60 g self-rising flour

· 3 tablespoons cocoa powder

· 3 eggs

· 75 g golden caster sugar

· 200 ml double cream

· ½ teaspoon vanilla extract

· 50 g icing sugar, plus extra to serve

Method

Heat the oven to 220°C. Line a swiss roll tin with baking parchment. Sift the flour and cocoa powder into a bowl and set aside. Beat the eggs and sugar together until pale and thick. Gently fold in the flour mixture until completely incorporated. Scrape the mix into the tin and spread to the corners. Bake for 10 minutes until puffed up. Get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line two cm from one of the shorter edges use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the sponge to cool completely. Make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Dust with icing sugar and serve in slices.