Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 26cm x 32cm swiss roll pan with baking paper.
In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar and beat until thick and pale – the mixture will hold its shape (this will take up to 10 minutes).
Sift flour and cocoa together onto a piece of baking paper or paper towel.
Gently fold flour mixture into egg mixture, followed by milk or water.
Pour into pan. Bake 12-15 minutes, until sponge springs back when lightly touched.
Place a clean tea towel on bench. Sprinkle with extra caster sugar. Turn cake out onto sugar and gently peel back paper.
Working quickly, trim edges, then roll up with tea towel. Set aside to cool completely on a wire rack.
Unroll swiss roll. Spread with jam and cream. Re-roll without tea towel.
Transfer to a serving plate. Dust with icing sugar and serve with fresh berries.
Notes
It is important that you roll the cake while it’s hot to prevent crackin
This recipe taken from the Australian women’s weekly.
