Preheat oven to 180C ( Conventional)
Line a flat baking tray (28 x 40cm) with baking paper
In a bowl sift flour, cocoa powder, baking powder, add salt and mix well
In a mixing bowl place, sugar and eggs beat well until creamy and fluffy. This will take around 5-6 minutes. Do not skip this step. we want the sponge to be aerated and fluffy.
Once the mixture is creamy add oil, coffee and then fold in the dry ingredients by hand, mix well until well incorporated
Pour the mixture into the lined baking tray and spread out well. ( it needs to be flat and not too thick)
Bake in the oven for 12 minutes
Once its baked, take it out of the oven leave for 2 minutes to slightly cool down.
Place a kitchen towel on a flat table, dust the top of the kitchen towel with cocoa powder using a sieve, then place the swiss roll upside down onto the towel (the side with the baking paper should be facing upwards) Slowly remove the baking paper and dust cocoa powder onto the top of the sponge. Use the towel as a guide to roll it and leave it aside to cool down Adding cocoa powder is essential so it doesn't stick