Swiss Roll

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• Preparation time:

• Cooking time:

Ingredients

4 eggs, separated
1/2 cup of caster sugar
1 tsp vanilla extract
1/2 cup of plain flour, sifted
Icing sugar, to dust
1 cup of thickened cream
1/4 cup caster sugar

Method

Preheat oven to 180C. Line swiss roll pan with baking paper.
Use an electric beater to beat egg whites in a clean dry bowl until soft peaks form. Leave aside.
Beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms. Fold egg white mixture into yolk mixture. Sift over flour and use a spatula to gently fold until combined.
Prepare the cream by beating together the thickened cream and sugar until smooth and thick.
Pour into prepared pan. Bake for 10 - 15 mins or until the cake springs back to the touch. Remove from oven.
Dust sponge cake with extra flour to prevent from sticking onto tea towel.
Turn the sponge out onto the tea towel while hot, and peel off baking paper.
Trim the edges and roll up the sponge in the tea towel setting aside until cool.
Unroll the sponge and spread evenly with cream.
Roll the sponge into a firm, neat roll. S

Notes