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

Cocoa Swiss Roll Sponge
35g 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

Chocolate Log Topping
100ml double cream
200g milk chocolate
1 tbsp icing sugar
frosted fruits and herbs, optional

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 until smooth then set aside.
4. Break the eggs into a large bowl and beat really well.
5. Add the caster sugar and beat for two minutes.
6. Sieve the flour into the bowl and beat for another two minutes.
7. Add the prepared cocoa mixture and beat for a further minute.
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 two 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 

1. Sieve the icing sugar into a 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 top, 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.

Chocolate Log Topping

1. Put the cream into a saucepan, bring it to the boil then remove it from the heat and add the chocolate. Stir until smooth.
2. Cool the mixture for a few minutes, stirring occasionally as it thickens.
3. Spread the topping over the cake. Drag the prongs of a fork lengthways through the topping to create a log-like texture.
4. If adding frosted crystalized fruits, nuts or herbs, press them into the topping.
5. Chill until set.
6. Sieve a light dusting of icing sugar over the cake before serving.