Vanilla Swiss Roll

A light, soft sponge cake rolled with sweet cream or jam.

Ingredients

• 4 large eggs

• ¾ cup sugar

• 1 tsp vanilla extract

• ¾ cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp milk

• 1 cup whipped cream or strawberry jam

• 2 tbsp powdered sugar (for dusting)

1. Prepare the pan

1. Preheat oven to 180°C (350°F).

2. Line a 10×15 inch baking tray with parchment paper.

2. Make the sponge

1. Beat eggs and sugar with a mixer for 4–5 minutes until thick and pale.

2. Add vanilla extract and milk.

3. Sift together flour, baking powder, and salt.

4. Gently fold dry ingredients into the egg mixture.

3. Bake

1. Pour batter into the prepared tray and spread evenly.

2. Bake for 10–12 minutes until lightly golden.

4. Roll the cake

1. While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.

2. Remove the parchment paper.

3. Roll the cake gently with the towel and let it cool.

5. Add filling

1. Unroll the cake carefully.

2. Spread whipped cream or jam evenly.

3. Roll it back tightly.

6. Finish

• Dust with powdered sugar and slice.