CHOCOLATE SWISS ROLL WITH JAM FILLING.

1. Preheat oven to 350F. Line and grease a cookie sheet or a swiss roll tin with wax paper or any greaseproof paper.

2. Separate eggs. You can refer to this HOW TO SEPARATE AN EGG WHITE FROM YOLK or this How To Separate Egg Whites. I prefer separating them by hand

3. Combine sifted flour and cocoa. Sift again then set aside.

4. Beat the egg yolks and sugar until a creamy and thick consistency is achieved. Add in the flour mixture.

5. Using another bowl, beat the salt with the egg whites until stiff peaks are formed. Carefully add the egg whites to the batter. Mix with the wooden spoon for 150 strokes.

6. Transfer the mixture into the tin and spread evenly and smoothen the top.

7. Bake for 15 minutes. Take it out from the oven and inverse the cake on a greaseproof/wax paper sprinkled with sugar.

8. Take off the upper wax paper and spread the cake evenly with you favorite jam. I've used an orange marmalade jam for this for this.

9. Gently roll up the cake using the greaseproof or the left wax paper.