Swiss Roll

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   1. Preheat oven to 200 C (400 F). In a large bowl using an electric mixer, beat the eggs and sugar until pale and fluffy. Add vanilla and mix it in. Then fold in the flour.

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   2. Spread the batter over the base of a 23 cm x 30 cm tin that you've lined with baking paper.

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   3. Bake for 7 to 10 minutes then transfer pan to a cooling rack to cool.

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   4. Invert the cooled cake out of the pan and remove the baking paper. Spread the surface of the cake with jam and whipped cream and roll it into a log, starting from a short end. Dust with icing sugar prior to serving. Store leftovers in an airtight container. This will keep for about 2 days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.