First things first, preheat your oven to 220°C/200°C/Gas Mark 7. Lightly grease and line a 30x20cm rectangular baking tray. 

Pop the sugar, eggs and Vanilla Extract into a large bowl and whisk on high for a few minutes until the mixture becomes thick and pale

Sieve the flour, Baking Powder and Cocoa Powder on top and gently fold through until all the ingredients are combined.

Pour into your prepared baking tray and smooth out to evenly cover the tray. Bake for 10-12 minutes until slightly risen.

Place a tea towel on your work surface and pop a piece of baking parchment on top that is bigger than your baking tray and dust the paper with cocoa powder, tip your baked sponge onto the baking parchment and remove the baking tray and baking parchment from the base of the sponge. Dust the base of the sponge with cocoa powder. 

Starting with the short edge of the sponge roll up into the baking paper, using the tea towel to help if your sponge to too warm to touch. Leave your sponge rolled up to cool.

Break the White Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and then stir, continue to melt in 10 second bursts stirring between each burst until your chocolate has melted.

Whisk your cream and Vanilla Extract in a separate bowl until it reaches soft peaks, pour in your melted chocolate briefly whisk through to combined.

Once your swiss roll has cooled, gently unroll and remove the baking paper. Spread your filling over the sponge and roll back up.

Mix together your Cocoa Powder and icing sugar and sieve over the top of your swiss roll. 

Pop your swiss roll in the fridge until you are ready to serve and enjoy!