125 ml (½ C) Rhodes Berries & Cherries Fruit Jam in Glass
250 g (1 C) butter, softened
250 g (1 C) icing sugar, sifted
65 ml (¼ C) cocoa powder
Line a flat baking sheet with baking paper and spray with non-stick spray. Set aside.
Beat the eggs and 250 ml (1 cup) castor sugar together until the mixture is very thick, light, pale and creamy and leaves a trail on the surface.
Sift the flour, cocoa powder and baking powder together and very gently fold flour into the eggs.
Fold in the boiling water.
Pour the batter onto the baking sheet and even out with a spatula.
Bake in an oven preheated to 180˚C for 15 minutes or until the cake is firm to the touch.
While the cake is in the oven place a second piece of baking paper onto the work surface and sprinkle with the 125 ml (½ cup) castor sugar.
Once baked, remove the cake from the oven and turn out onto the prepared baking paper.
Gently remove the top paper and leave the cake to cool completely.
Spread the cake with the Rhodes Berries & Cherries Fruit Jam. Start from the long side of the roll and using the corners of the bottom paper to assist, gently, but as tightly as possible roll up the cake.
Roll the cake all the way onto the seam.
To make the butter icing, cream the butter until pale.
Sift together the icing sugar and the cocoa powder and beat into the butter.
Use a spatula to ice the log on all sides.
Gently even out the icing and then use the back of a teaspoon to create wood markings.