4 large eggs
100g caster sugar
65g self raising flour
40g cocoa powder
Filling
300ml whipping cream
or
300g icing sugar
100g soft butter
40g cocoa
40ml milk
Preheat the oven to gas 4. Grease and line a 13in x 9in swiss roll tin or roasting tin.
Whisk the eggs and sugar together until light and frothy, the whisk should leave a trail when lifted out.
Bake for approx 10 minutes, turning at about 7-8 minutes.
When cooked through, invert on a cooling rack, then peel the paper off. Flip the sponge again so the paper is on the bottom and roll the sponge up from the short side, with the paper inside the roll. Leave to cool.
Beat together the buttercream ingredients until light and fluffy. Unroll the sponge and spread approx half of the buttercream. Re-roll.