Method

• 1.
  Preheat oven to 200C. Grease and line the base and sides of a 25 x 30cm Swiss roll pan with baking paper.

• 2.
  Use an electric mixer to whisk the eggs and sugar and mixture is thick and pale and doubled in size.
• 3.
  Sift the combined flour and cocoa powder over the egg mixture, pour the boiling water down the side of the bowl. Use a metal spoon or a balloon whisk to gently fold until almost combined. Pour into the prepared pan, gently smooth the surface. Bake in preheated oven for 10-12 minutes or until the surface is dry to the touch.
• 4.
  Meanwhile, sprinkle a large sheet of baking paper with extra caster sugar. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely.
• 5.
  To make the chocolate cream, use an electric mixer to whisk the combined cream, sugar and cocoa powder until firm peaks form.
• 6.
  Unroll the sponge onto a clean work surface. Spread the chocolate cream over the sponge, leaving a 2cm boarder at the end. Roll sponge to enclose filling. Place on a serving plate. Dust with icing sugar to serve.