Decadent Chocolate Jelly Roll - eggs

Method

• Preheat oven to 350 degrees F.
• Spray a jelly roll pan with Pam.
• Line it with wax paper and again spray with Pam.
• Set aside.
• In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
• Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
• Sift in the flour, cocoa, baking powder and salt.
• Beat on low until all is incorporated into the egg mixture, but do not over beat.
• Pour the batter into the prepared pan.
• Spread so that it is level and even.
• Bake for 13 minutes and check with a toothpick for doneness.
• While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
• Remove cake from the oven and invert carefully onto tea towel.
• Gently remove the wax paper.
• From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
• To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
• Unroll the cake.
• First spread with a layer of hazel nut spread, then with the whipped cream mixture.
• Roll up again without the towel and refrigerate.