4 eggs, 200g flour, 80g cocoa powder, 1 cup sugar,1 tablespoon baking powder, 3 tablespoon oil ,4 tablespoon milk, 1 tablespoon vanilla essence and 1 cup fresh cream for filling.
Pre-heat oven at 180c.Separate the egg yolks and white. Whisk the egg white untill its fluffy and stiff. In another bowl seive the flour, cocoa and baking powder and add in the yolks, sugar milk, vanilla and oil and whisk well. Slowly add the mixture into the egg white and fold in carefully untill well mixed. Pour the mixture into a lined tray and bake for 30 to 35 minutes. When ready remove from oven and roll it together with the baking paper and let it cool meanwhile whisk the fresh cream untill it's stiff and fluffy. Roll open the cake apply the cream and roll it bake. Refrigerate it for 2 hours before slicing it.