Swiss Roll

Ingredients:
Plain flour: 3/4 cup
Ground Sugar: 1/2 cup 
Butter: 3/4 cup
Eggs white: 4
Eggs yolk: 4
Baking powder: 1 tsp
Water: 2tbsp
Vanilla essence: few drops
Strawberry Jam: 2tbsp 

Method:
Preheat oven to 180C/350F (moderate). Grease the sponge roll tray, then line it with baking paper. Beat the eggs until thick, then beat in the sugar 1 tablespoon at a time. Keep beating until you can drizzle a figure of eight on to the surface and it remains for a second.Gently fold in the sifted flour. As the egg/sugar mixture is already quite thick you might get some clumps of flour, so keep going until it is all combined. Once it’s smooth, stir in the vanilla.Pour into the sponge roll tray, tilting the tray to distribute the mixture evenly. Bake for about 20 minutes.While it’s baking, prepare a clean tea towel by laying it out flat and sprinkling with the remaining tablespoon of caster sugar.Carefully turn out the cooked sponge on to the tea towel. Peel away the baking paper and gently roll up the sponge. Place on a cooling rack. Once cooled, roll out and spread with your jam, then the option whipped cream, and re-roll. If using cream, keep refrigerated and eat within a day or two.