1/2 c flour
1/2 tsp baking powder
1/4 tsp salt
60g cooking chocolate
4 medium eggs
3/4 c caster sugar
1 tsp vanilla essence
1/4 tsp baking soda
2 tbsp cold water
Filling
1 1/4 c cream, whipped
1/4 tsp vanilla essence
Icing sugar or cocoa powder for dusting
Line a 30cm by 25cm sponge roll tin with baking paper.
Break chocolate into pieces and melt in a bowl over a pan of hot water.
Place eggs and sifted caster sugar in a large bowl and beat on high until the mixture is thick and pale.
Sift flour, baking powder and salt into a bowl.
Fold the dry ingredients and vanilla into the egg-sugar mixture.
Add the baking soda and cold water to the melted chocolate and stir until smooth. Fold into mixture.
Carefully pour mixture into the prepared tin, making sure the corners are evenly filled.
Bake 200C for 15 minutes or until the centre springs back when touched.
When cooked, turn out on to a clean tea towel that has been thickly sprinkled with icing sugar.
Roll the sponge in the towel, first folding hem of towel over edge of cake, and leave rolled on a rack for at least an hour.
Beat cream with vanilla until thick.
Carefully unroll the cake, spread with cream, then re-roll immediately.
Dust with icing sugar or cocoa powder.