180ml castor sugar
30ml sour cream
5ml vanilla essence
30ml red food colouring
60ml cocoa powder
5ml baking powder
Icing: 250g thick cream cheese
4x250ml sifted icing sugar
5ml vanilla extract
Beat the eggs well with an electric beater using the whisk attachment.
Add the sugar and beat well.
Beat in the oil, sour cream, vinegar, vanilla and food colouring.
Sift over the flour, cocoa, baking powder and salt and fold through until well combined.
Pour the mixture into a greased and lined 25x34cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until the top of the cake springs back when you touch it.
Remove from oven and turn the Swiss roll on to a sheet of non-stick baking paper that has been sprinkled with castor sugar.
Peel away the paper lining, trim the edges and roll up with the paper. Cool
Unroll and fill with icing, roll up and spread the outside with more icing.
Decorate with coloured sugar if desired.
Cream the butter and cream cheese until well combined.
Add the icing sugar and vanilla and mix to form a firm icing.