4 eggs separated
200ml cake flour
150ml castor sugar
5ml baking powder
50ml milk
Preheat oven to 180C
Spray a swissroll tin 23x23cm.
Line with baking paper and spray again.
Beat egg yolks and castor sugar until thick and pale
Beat in milk
Beat egg whites until stiff and fold into yolk mixture
Sift dry ingredients and fold into mixture
Spread mixture evenly into lined tin
Bake 15-20 minutes until firm to the touch and golden brown
Turn onto damp dishcloth
Peel off paper and roll up using the cloth
Keep covered with a damp cloth
When cool, unroll and fill with caramel, jam, cream
Roll up again and sprinkle with castor sugar