Step 1Preheat oven to 180°C. Grease and line a 20 x 30cm Swiss-roll pan with non-stick baking paper. Place the eggs and sugar in the bowl of an electric mixer (or use an electric hand beater), and beat for 5 minutes until thick and pale.
Step 2Sift the flour and cocoa into the egg mixture and stir to combine. Pour into pan and bake for 10 minutes, or until the cake springs back lightly when pressed.
Step 3Turn out onto a piece of non-stick baking paper and set aside to cool. Spread one side of the cake with chocolate spread, then with cream and dot with raspberries. Carefully roll up, tucking the end of the sponge underneath. Sprinkle with icing sugar before serving.