This chocolate swiss roll recipe can made with or without the strawberries and chocolate curls.
Preheat oven to 350 degrees F.
Lightly grease a 12x10 inch jelly roll tin and line the base with parchment paper, extending the edges over the two long sides.
In a bowl sift together the flour and cocoa. Set aside.
In a mixing bowl, beat the eggs and the caster sugar with electric beaters until thick & creamy.
Using a metal spoon, gently fold in the combined sifted flour & cocoa.
Spread the mixture into the prepared tin & smooth the surface.
Bake for 10-12 mins, or until the cake is just set.
Meanwhile, place a clean tea towel on a work surface, cover with parchment paper & sprinkle with confectioners' sugar.
When the cake is cooked, turn it out immediately onto the confectioners' sugar.
Roll the cake up from the short side - rolling the paper inside the cake.
Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
Chill a bowl and the beaters in the freezer for 15 minutes. Pour in the heavy cream, icing sugar & vanilla essence until stiff peaks form.
Spread the cream over the cake, leaving a 1/2 inch border all the way around.
*Optional, if using fresh strawberries, chop the berries and put a few in with the whipped cream when you do the roll up.
Re-roll the cake. Place the cake seam-side down onto serving tray.
Refrigerate until serving.
If using strawberries and chocolate curls, decorate when you serve.