Classic swiss roll

• 4 extra large eggs, separated
• 187 ml Castor Sugar
• 1 tsp vanilla essence
• 187 ml flour
• 1 tsp baking powder
• 2 ml salt
• 1 Smooth Jam

1. Beat the egg yolks, gradually add sugar, beatinguntil thick.Add the vanilla essence.
2. Sift the flour and baking powder together and fold into the beaten egg yolks.
3. Beat egg whites with the salt until stiff but not dry.
4. Fold the beaten egg whites gently into the batterwith a metal spoon.Line a 23cm x 32cm
5. Grease well and pour thebatter into tin.Bake in a preheated oven at 180 degrees C for 15 to 20minutes.
6. Turn out immediately onto a damp clothsprinkled with HULETTS Castor Sugar.Peel off paper, spread with warm jam and roll.Leave Swiss roll to cool in tea towel.Dust lightly with HULETTS Icing Sugar beforeserving.

eggs, sugar, vanilla, flour, baking powder, salt, smooth

Taken from cookpad.com/us/recipes/362552-classic-swiss-roll (may not work)