Rich Chocolate Roulade

Preheat the Oven: Heat your oven to 220°C (200°C fan) or gas mark 7. Prepare a Swiss roll tin, measuring 22 x 32cm (or 20 x 30cm), by lining it with baking parchment. Ensure the parchment hangs over the edges for easy removal later.

Sift Dry Ingredients: In a bowl, sift together 60g of self-raising flour and 3 tablespoons of cocoa powder. Set the mixture aside for later use.

Prepare the Eggs and Sugar: In a separate bowl (or in the bowl of a stand mixer), crack in 3 eggs and add 75g of golden caster sugar.

Whisk the Mixture: Using an electric whisk or the whisk attachment, beat the eggs and sugar together for about 5 minutes. The mixture should turn pale and become thick enough to leave a trail when you lift the whisk.

Fold in the Dry Ingredients: Gently take a spoon or spatula and fold the sifted flour and cocoa mixture into the egg and sugar mixture. Be careful to mix until just combined, ensuring there are no streaks and the color is uniform.

Transfer to the Tin: Carefully scrape the batter into the prepared Swiss roll tin. Use a spatula to spread it evenly into the corners of the tin.

Bake the Sponge: Place the tin in the oven and bake for 9-10 minutes. The sponge should puff up and spring back when touched.

Prepare for Rolling: While the sponge bakes, prepare another piece of baking parchment slightly larger than the tin. Sprinkle it generously with sugar.

Invert the Sponge: Once the sponge is baked, use oven gloves to carefully invert it onto the sugar-coated parchment. Remove the tin and gently peel off the top layer of parchment from the sponge.

Score and Roll the Sponge: Score a line 2cm from one of the shorter edges of the sponge. Use the parchment to start rolling the sponge tightly into a spiral, keeping the parchment running through the roll. Allow it to cool completely in this rolled position.

Make the Filling: While the sponge cools, prepare the filling. In a bowl, whisk together 200ml of double cream, ½ teaspoon of vanilla extract, and 50g of sifted icing sugar until the cream thickens and holds its shape.

Unroll and Fill the Sponge: Once the sponge has cooled, gently unroll it. Spread the whipped cream filling evenly over the sponge, leaving the scored edge clear.

Roll the Sponge Again: Starting from the scored edge, use the parchment to carefully roll the sponge back up around the filling.

Dust and Serve: Transfer the rolled Swiss roll to a serving platter or board. Dust the top with extra icing sugar. You can serve it immediately or refrigerate it for up to 24 hours. Slice into portions before serving. Enjoy!