Swiss Rolls Recipe

8 eggs

2 drops of vanilla essence

220 g of castor sugar

175 g of flour

25g cornflour

75g water

150g butter

40g Sponge stabilizer

2 to 3 tablespoons of raspberry jam

¼ cup of icing sugar

1) Preheat the oven to 210°C, 410°F or gas mark 6½.

2) Grease and line a swiss roll tin with cooking paper.

3)Melt the butter using low heat

4) Add sugar, flour, corn flour, water, sponge stabilizer, eggs and vanilla essence in a mixing bowl and beat at the highest speed for 5minutes.

5)Add the melted butter inside the mixture and fold it until it is mixed well.

6)Fill the mixture inside the aluminium tray and bake it at 210°C for 10minutes.

7) Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back.

8)Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool.

9) Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side.

10) Remove the towel and sprinkle with icing sugar.