Easter Swiss Roll

Directions

1. Preheat oven to 170C and line a swiss roll tin with non-stick baking paper

2. In a large bowl whisk together the eggs and golden caster sugar until thick and doubled in volume. When the whisk lifts it should leave a trail

3. Sift in the flour and cocoa powder then fold the mixture slowly together with a rubber spatula until its fully combined, being careful not to lose much volume from the whisked eggs

4. Pour the batter into the prepared baking tin and spread it across gently into all the corners

5. Bake for 8 minutes

6. Whilst it’s baking lay a sheet of non-stick baking paper out onto a tea towel on a work surface and dust it with some icing sugar and cocoa powder

7. Once the swiss roll has finished baking, remove from the oven and turn it out immediately onto the prepared baking paper then peel away the paper from the sponge

8. Carefully roll up the sponge in the baking paper and tea towel while it’s still warm, then leave aside to fully cool

9. Make the swiss roll filling by creaming the soft butter then gradually adding the icing sugar until fully combined. Pour in cooled melted chocolate and vanilla and continue whipping the mixture until soft fluffy

10. Unroll the swiss roll sponge and spread across ¾ of the filling before rolling it back up. Smooth the remaining filling over the top and sides of the swiss roll then pour over the melted milk chocolate

11. Decorate the top with broken pieces of easter egg, crushed mini eggs and chocolate bunnies