23 x 33cm/9 x 13” baking tray, electric beaters, clean tea towel and 3 x mixing bowls

Cocoa Swiss Roll Sponge
25g cocoa
5 tbsp boiling water
5 eggs
125g caster sugar
125g FREEE Self Raising White Flour
butter, for tray

Vanilla Buttercream Filling
175g icing sugar
125g butter, softened
1 tsp vanilla extract
TOPPING
1 tbsp icing sugar

200°C, Fan 180°C, 400°F, Gas 6

Cocoa Swiss Roll Sponge

1. Pre-heat the oven.
2. Rub some butter around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
3. Put the cocoa and water into a bowl, mix into a smooth paste and set aside.
4. Break the eggs into a large bowl and whisk using electric beaters.
5. Add the caster sugar and whisk for a minute.
6. Sieve the flour into the bowl and whisk lightly.
7. Add the prepared cocoa mixture and whisk again. 
8. Tip the mixture into the prepared tray and spread it out to the edges.
9. Bake for 13-15 minutes.
10. Leave the cake in the tray for 2-3 minutes.
11. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together.
12. Remove the baking tray, and baking liner if used, to leave the sponge on the tea towel.
13. Using the tea towel for support, roll from the short end of the sponge to make a cylinder with the cloth inside. 
14. Leave the cloth and sponge cylinder to cool completely. 

Vanilla Buttercream Filling and Topping

1. Sieve the icing sugar into a mixing bowl, add the softened butter and vanilla extract.
2. Beat together until smooth.
3. Gently unroll the cold sponge, spread the buttercream evenly over the inside, then roll the sponge up quite tightly from the short end, making sure the filling stays inside. You can use the tea towel to help with this. 
4. Dust the top with icing sugar before serving.