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1
Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
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2
Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
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3
Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
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4
Sift half of dry ingredients into yolk mixture and whisk to combine.
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5
Add half of egg whites and whisk only until combined.
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6
Sift remaining dry ingredients into mixture and whisk to combine.
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7
Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
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8
Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
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9
Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
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10
Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
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11
Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
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12
While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
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13
Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.
