Chocolate Swiss Roll

Instructions

Cake

Measure the flour and cacao into a small bowl and stir to combine. Place the eggs and sugar into a separate mixing bowl and beat until pale.

Sieve the cacao mixture into the egg mixture and fold. Grease a baking tray with butter and pre heat the oven to 220C or 200C for fan assisted ovens.

Pour the mixture into the tin, spreading it out to the edges. Bake for 10 - 12 minutes. Spread a clean tea towel over the baking tin, place a chopping board on top and flip. Remove the baking tin and roll the edge of the sponge into a cylinder using the tea towel.

Jam

Tip the cherries, sugar and lemon juice into a saucepan and simmer over a medium-high heat for 35 - 50 minutes stirring frequently.

Filling

In a clean bowl, combine the icing sugar and double cream. Beat until nearly thick.

Once everything has cooled down, spread the cream mixture all over the unrolled cake. Add the cherries in a row.

Roll the sponge up again without the tea towel and place in the fridge to set slightly.