Firstly, in a large bowl take milk, oil, vanilla extract and vinegar. Mix well until everything is well combined.

Now, place a sieve and add naida, sugar, baking powder, baking soda, cocoa powder and salt. Sieve well making sure there are no lumps.

Add milk if required and mix gently. Prepare a smooth cake batter.

Grease the frying pan with oil to prevent it from sticking. Pour 2 ladles full of cake batter over the pan, and spread uniformly.

Place over the gas stove and cover with a lid. Simmer on low flame for 8 minutes or cook until the toothpick inserted comes out clean.

Transfer the cake over butter paper, be careful as the cake may break. Dust with powdered sugar to prevent it from sticking.

Roll gently when the cake is warm and rest for 30 minutes.

Prepare frosting by taking whipping cream, icing sugar, and vanilla extract. Beat on low speed until the cream thickens.

After 5 minutes, the cream will thicken. Open the rolled cake without breaking it.

Spread a generous amount of whipping cream, roll gently and wrap with cling wrap.

Refrigerate for 30 minutes or until it sets completely.

Finally, cut it into thick slices and enjoy a chocolate swiss roll with a cherry.