4 tablespoons sugar
1 teaspoon vanilla essence
3/4 cup (90 g ) flour
pinch of salt
1 teaspoon baking powder
Place eggs in a large mixing bowl and beat until light and fluffy.
Gradually add sugar, beating well after each addition until mixture is creamy.
Add vanilla essence.
Fold in previously well sifted flour, salt and baking powder.
Pour batter into a greased and lined 33×24 cm Swiss roll tin and bake in hot oven for about 8 minutes or until tested with a skewer.
Turn onto a kitchen cloth sprinkled with caster sugar.
Remove paper, roll up and cool.
To assemble it, spread cake with caramel or jam and roll up.
Spread roll with chocolate icing or sprinkle with caster sugar.