Beat together on high speed until creamy:
1⁄2 cup castor sugar
1 teaspoon vanilla essence
1⁄4 cup flour
1⁄4 cup corn flour
1⁄4 cup cocoa powder
1 teaspoon baking powder
Fold into egg mixture. Pour into greased/lined swiss roll pan. Bake in pre heated oven on 180 for 15 minutes. Remove from oven and loosen edges. Turn over onto a kitchen towel, remove wax and roll up. When cool, unroll and spread whipped fresh cream. Decorate as desired.
INFO / TIPS
For Vanilla swiss rolls, omit the cocoa and add 1 tbl extra of flour and corn flour.
For Rainbow swiss rolls, make vanilla swiss roll batter, divide into 3-4 portions and colour each. Pour each colour into a piping bag and pipe out at an angle on greased/lined swiss roll pan. Bake as indicated.