Instructions:
Preheat your oven to 180°C. Line a baking tray with baking paper.
Sift the flour, cocoa powder, baking powder and a pinch of salt into a bowl. Set aside.
Separate the egg whites from the yolks. In another bowl, beat the egg yolks with the sugar until the mixture is pale and frothy. Add the vanilla extract.
Add the sifted flour and cocoa mixture to the egg yolks and mix gently until well incorporated.
In another clean bowl, beat the egg whites until stiff. Gently fold the egg whites into the dough, moving up and down to keep it fluffy.
Pour the dough onto the prepared baking sheet and spread evenly.
Bake in the preheated oven for about 10-12 minutes, or until the cookie is done and soft.
While the cookie is baking, prepare a clean tea towel sprinkled with icing sugar.
When the cookie is done, turn the warm cookie out onto the sugar cloth. Carefully remove the baking paper.
Roll up the cookie with the tea towel, starting with the shortest side. Let the rolled cookie cool completely.
Carefully unroll the cooled cookie and spread a generous layer of whipped cream over the entire surface.
Use the tea towel to roll the cookie back up. Place on a serving platter.
Dust the top with icing sugar and decorate with fresh fruit if desired.
Place the rolled cookies in the refrigerator before slicing and serving.
This simple chocolate sponge roll recipe is perfect for a special occasion or just to satisfy a chocolate craving. You can also
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