Classic swiss roll

1. 1

   Beat the egg yolks, gradually add sugar, beatinguntil thick.Add the vanilla essence.

2. 2

   Sift the flour and baking powder together and fold into the beaten egg yolks.

3. 3

   Beat egg whites with the salt until stiff but not dry.

4. 4

   Fold the beaten egg whites gently into the batterwith a metal spoon.Line a 23cm x 32cm

5. 5

   Grease well and pour thebatter into tin.Bake in a preheated oven at 180 degrees C for 15 to 20minutes.

6. 6

   Turn out immediately onto a damp clothsprinkled with HULETTS Castor Sugar.Peel off paper, spread with warm jam and roll.Leave Swiss roll to cool in tea towel.Dust lightly with HULETTS Icing Sugar beforeserving.

* Per serving · 4 servings · Values may vary.

No additional tips available.