INGREDIENTS

Swiss Roll (flop-proof)
shireenhassim


4 eggs - whole egg
½ cup caster sugar
¼ cup flour
¼ cup cornflour
1 teaspoon baking powder
1 teaspoon vanilla essence
Pinch of salt

METHOD

Beat eggs until stiff and white
Add sugar and beat until it leaves a peak
Sift the dry ingredients 3 times.
Sift in one more time into the egg mixture and fold with a metal spoon
Lastly add vanilla essence
Pour into a greased and lined Swiss roll pan and bake at 200•C
for 10-15 minutes
Turn out immediately onto grease proof paper sprinkled with
caster sugar (not icing sugar)
Peel of lining paper and trim edges with a sharp knife
Roll up cake with paper in between to make a Swiss roll.

Cover with a cool damp cloth and cool slightly
Unroll and spread with filling and roll up again and allow to cool

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