May's Chocolate Log

• 3 eggs
• 13 cup sugar
• 1 tablespoon cornflour (heaped)
• 1 tablespoon cocoa (level)
• whipped cream, for filling
• chocolate icing or frosting, to cover
• chopped nuts, for decoration
• glace cherries, for decoration

1. Set oven to 375'F/190'C.
2. Place a sheet of greaseproof paper or baking paper on a flat oven tray.
3. Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
4. Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
5. Beat until very light, thick, and fluffy.
6. Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
7. Pour onto the paper lined tray and quickly spread into a large rectangle.
8. Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
9. Carefully flip onto sugared towel and gently peel off paper.
10. Roll up with the paper on the inside and allow to cool for 5 minutes.
11. Unroll and remove paper.
12. Reroll to cool completely covered lightly with tea-towel.
13. When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
14. Reroll and cover outside with your favourite chocolate icing/frosting.
15. Place on an oblong serving platter.
16. Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
17. Slice to serve.

eggs, sugar, cornflour, cocoa, whipped cream, chocolate icing, nuts, glace cherries

Taken from www.food.com/recipe/mays-chocolate-log-129810 (may not work)