1/3 c sugar
1 tbsp cornflour (heaped)
1 tbsp cocoa (level)
whipped cream , for filling
chocolate icing or frosting , to cover
chopped nuts , for decoration
Set oven to 190°C.
Place a sheet of greaseproof paper or baking paper on a flat oven tray.
Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
Beat eggs and sugar together in a bowl set over a bowl or pot of hot water.
Beat until very light, thick, and fluffy.
Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
Pour onto the paper lined tray and quickly spread into a large rectangle.
Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
Carefully flip onto sugared towel and gently peel off paper. Roll up with the paper on the inside and allow to cool for 5 minutes.
Unroll and remove paper. Reroll to cool completely covered lightly with tea-towel.
When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar and vanilla essence.
Reroll and cover outside with your favourite chocolate icing/frosting.
Place on an oblong serving platter.
Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
Slice to serve