Initially, whip up some heavy cream with some powdered sugar and set it in the fridge.

Crack up the eggs in a wide bowl. Beat these up with an electric beater or on a standing mixture for about 30 seconds.

After that, add in the cinnamon and sugar and beat on high speed for about 5-10 minutes or till your egg mix has become fluffy and pale yellow. Beating the eggs is only that can ensure you a fluffy and light swiss roll.

Preheat your non-stick pan by letting it heat up steadily on a low flame.

At this point, add in the cocoa powder. While stirring in though, care must be taken to add in LEVELED tablespoons both of cocoa powder and whole wheat flour.

Don't do the mistake of adding in heaped tablespoons of both the flours. In such a scenario, the swiss rolls are destroyed.

Now fold the flours into the mixture. Work with tenderness.

On a non-stick pan, pour this mixture and smooth it into a circle.

Once done, put it on a piece of aluminium foil. Next, immediately spread out the whipped cream.

The best part about using whipped cream is that despite being tasty, it even was proof that my swiss roll turned out perfect !

Fold it carefully and finally wrap it with aluminium and put it in the fridge for minutes to be collared.

Take it out and slice into thick pieces.

Serve with an extra dollap of whipped cream.