40g caster sugar
40g self raising flour
10g cocoa powder
30ml of corn oil
Sweet whipped cream and raspberries
Chocolate rice to cover the Swiss roll
I used a 9x9 square baking tin, line the tin with parchment paper to cover bottom & sides of the tray.
Sift the flour & cocoa powder together, set aside.
Preheat the oven at 200c.
Beat the eggs and sugar together until ribbon stage.
Fold in the flour with cocoa powder til combines.
Add some batter mix with the oil and mix, transfer back into the chocolate batter.
Fold and combine the oil well with the chocolate batter.
Pour into tin and bake for 8-10 minutes.
Leave to cool for 5 minutes before removing it from the parchment paper. Use a fresh piece of parchment paper to roll the sponge.
Once cooled, spread thin layer of cream over the top of the Swiss roll add raspberries and roll.
Add extra cream over the rolled Swiss roll and sprinkle with chocolate rice.
Chill for 20 minutes and its ready to eat.