hospo level two chocolate log

type of mixing we used was folding and creaming first we creamed the egg-sugar and vanilla extract until it was pale yellow. then we folded our wet ingredients without dry ingredients until it was all mixed together without any air bubble left in it .appearnce of the sponge cake before it went in the oven it looked like a big chocolate brownie and as it cooked it started to look more like a cake as it rises up and then after it looked like a cake .texture of sponge was soft but fluffy also if you touched it it bounced back at you degree of cooking we baked for 5 minutes and fan baked it for 7-10 minutes. and then we put the icing on top here's a picture 
what things we had to look for is that the sugar didn't have any lumb or and other things in it the egg had all the shell out of it.

IMETHOD

1/2 cup caster sugar

1/2 tsp vanilla essence

25g butter, melted

1 Tbsp hot water

2 Tbsp cocoa

1/4 cup Edmonds standard flour

1 tsp Edmonds baking powder

icing sugar

FILLING AND ICING:

jam and whipped cream

Chocolate Butter Icing

1. Preheat the oven to 200˚C. Lightly butter a 20 × 30cm sponge roll tin and line the base and 2 sides with a piece of baking paper. 

2. Beat the eggs, sugar, and vanilla until pale yellow and very thick and fluffy. About 10 minutes.

3. Fold through the melted butter and hot water, and then sift on the flour, cocoa and baking powder. Fold gently through until the mixture is smooth and has no streaks. 

4. Pour the mixture into a greased and lined 20 × 30cm sponge roll tin and bake for 10 to 12 minutes or until the cake springs back when lightly touched. While the cake is baking put a piece of baking paper on the bench, dusted with icing sugar. 

5. Turn the cake onto the baking paper and spread it thinly with jam, then roll it up from a short side, using the baking paper to help it roll.

6. Leave the roll wrapped in the paper until cold, then unroll it and fill with whipped cream.