|4||eggs — seperated|
|180 ml||castor sugar|
|5 ml||vanilla — essence|
|180 ml||flour — cake|
|5 ml||baking powder|
Preheat oven to 180°C and line a Swiss roll pan with kitchen paper and grease lightly.
Whisk the egg yolks and caster sugar until thick and pale. Add the vanilla essence or other flavouring. In a separate bowl whisk the egg whites to the stiff peak stage.
Sift the flour, baking powder and salt into the egg mixture and fold in gently with metal spoon, then fold in the egg whites, also with a metal spoon until everything is incorporated.
Pour the mixture into the pan and bake for 10 – 15 minutes or until the cake is firm (no not over bake as this will lead to cracking).
While the cake is baking prepare a clean tea towel by sprinkling caster sugar onto the tea towel. As soon as you remove the cake from the oven invert the tin over the sugared tea towel. Ease the cake out of the tin and remove the paper. Roll up immediately. Leave rolled in the towel to cool once cool, fill with jam, whipped cream or butter icing.
Recipe reprinted with permission of Julie Donald.