Ingredients

Serves 4-6

6 eggs, separated
60g plain flour + 1 tablespoon for dusting
2 teaspoons vanilla extract
120g castor sugar + 2 tablespoons castor sugar extra
Half cup strawberry jam, melted.
Whipped cream to serve

Method

Pre-heat the oven to 180°C. Line a shallow baking tray with baking paper, sprinkle with plain flour.

Whisk the egg yolks, flour, vanilla extract and sugar until pale and thickened.

In a separate clean bowl, whisk the egg yolks until firm peaks form.

Fold the egg whites into the egg yolks mixture and pour into the prepared baking tray.

Bake for 15-20 minutes until golden on top and springs back when lightly pressed.

Lay a large piece of baking paper on the bench and sprinkle with the extra castor sugar.

Remove the cooked sponge from the oven and turn out onto the sugared paper. Gently peel off the baking paper.  Using the baking paper on the bench, lift the end of the sponge and roll while still hot. Keep covered until completely cooled, this can take up to an hour.

When cooled, unroll and spread with jam and whipped cream. Roll up and serve.
 
 
For Lemon Swiss Roll
- Add the zest of one lemon and juice of half a lemon to the sponge mixture.
- Instead of jam and cream, spread with one cup pre purchased lemon curd (or lemon butter). 
Serve with a dollop of cream on the side.
For Chocolate Swiss Roll 
- Add 3 tablespoons cocoa powder to the recipe with the egg yolks.
- For a rich filling, spread with chocolate ganache made by heating 150ml cream, then adding 250g cooking chocolate and stirring until smooth, away from the heat.
Cool completely before spreading on sponge. 
OR
Spread with Mascarpone Muscat cream – mix together 100g Mascarpone, 100ml thickened cream, 2 tablespoons icing sugar and 30-40ml Muscat.