Preheat your oven to 350°F (175°C) and prepare a 10x15 inch baking pan by greasing it with butter and lining the bottom with parchment paper. In a large mixing bowl, beat 4 large eggs and 1 cup of granulated sugar together with an electric mixer on high speed until the mixture is thick and fluffy, about 5 minutes. Sift in 1 cup of self-rising flour, ⅓ cup of Dutch cocoa powder, and a pinch of salt, then gently fold the dry ingredients into the egg mixture until just combined.

Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for about 12-15 minutes, or until the cake is set and springs back when lightly touched in the center. Once baked, immediately invert the cake onto a piece of sugared parchment paper, carefully removing the parchment from the bottom. Allow it to cool briefly, then, while still warm, spoon simple syrup evenly over the cake to add moisture and flavor.

Once the cake has absorbed the simple syrup, begin to roll it up tightly, starting from one of the short ends. Use the parchment paper to help, making sure the cake is tucked in as you roll to create a tight spiral. After rolling, wrap the cake in plastic wrap and leave it to cool completely at room temperature for around 30 minutes.

To make the ermine frosting, start by combining 1 cup of sugar and ¼ cup of flour in a medium saucepan. Gradually whisk in 1 cup of whole milk over medium heat until the mixture thickens, stirring constantly. Once thickened, remove from the heat and let it cool completely in the fridge (this may take about 30 minutes). In a separate bowl, beat 1 cup of room-temperature butter until light and fluffy, then gradually add the cooled flour mixture, mixing thoroughly to incorporate. Add 1 teaspoon of vanilla extract and a pinch of salt, then mix until smooth and creamy.

For the quick strawberry jam, in a medium saucepan, combine 2 cups of diced fresh strawberries, ½ cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring gently, until the strawberries break down and the mixture becomes syrupy, about 10-15 minutes. Remove from heat and let cool slightly, then use an immersion blender to puree until smooth. Let this cool completely before use.

Once your cake is cooled, carefully unroll it and spread an even layer of the strawberry jam, followed by a layer of ermine frosting, ensuring to leave a little room at the edges. Re-roll the cake tightly with the filling intact, using the parchment paper to guide you. Chill in the refrigerator for at least 30 minutes to set.

To prepare the chocolate coating, melt your chocolate melting wafers until smooth. Carefully remove the chilled Chocolate Strawberry Swiss Roll from the fridge, and place it on a wire rack over a baking sheet. Drizzle the melted chocolate over the roll, allowing it to cascade down the sides. Sprinkle with chopped freeze-dried strawberries for an added touch of flavor and texture. Let the chocolate set before slicing and serving.