Beat eggs with sugar, add baking powder and flour and beat. Cover the baking sheet with baking paper, grease with vegetable oil, pour dough 3-5 mm thick and bake in the oven preheated to 180 for 15 minutes.
Take a kitchen towel, moisten with water and spread on the table. Turn the finished biscuit onto a towel, remove the baking paper and carefully tighten the roll with a damp towel. Allow to cool.
Carefully unwind the towel with a roll, grease with cream and screw it back without a towel. Garnish the finished roll with the remaining cream and grated chocolate on a fine grater. Let stand.
Sponge cake with cream and berries is very tender, tasty and beautiful. Cooking such a roll is not too difficult, the main thing is to follow all the points so that the biscuit curls and keeps in shape. Such a dessert is perfect for any occasion, the biscuit itself is surprisingly delicate, you can take any berries or not use them at all.