How to make
Using a mixer, beat the eggs with the sugar, until a fluffy mixture is obtained.
Sift the flour with the vanilla and a pinch of salt, add it in portions to the egg mixture, by stirring with a spoon.
Place baking paper in the large oven tray. Grease it very lightly with oil and scatter the chocolate drops over it. Pour the mixture and level it out carefully.
Heat the oven to 390°F (200°C) and bake the sponge cake layer for about 8 minutes.
Take it out and while it's still hot, turn it over onto a clean cotton towel. Pull the paper slightly and roll up the sponge cake layer.
Whip the liquid cream well. Unroll the sponge cake layer (already cooled) and spread chocolate spread on top and spread the cream on top. Roll up the swiss roll.
Sprinkle the finished roll with powdered sugar and serve it.
The sponge cake roll with chocolate drops is ready.
