3 oz flour
3 oz sugar
1/4 tsp vanilla essence
1-2 tbsp tepid water
2 tbsp jam or butter cream filling
1 Grease Swiss roll tin (12×7 inches) and line with greased paper.
2 Sieve flour.
3 Beat the eggs and sugar until thick and creamy.
4 Add the essence and fold in the flour.
5 Add sufficient tepid water to make a pouring consistency.
6 Turn into the prepared tin and spread out to the corners.
7 Bake in a hot oven, 450 degrees, for 7-10 minutes.
8 Turn on to a damp cloth covered with sugared paper, trim edges, spread
with warmed jam and roll up.
9 When cold, dredge with icing sugar.
Note: If butter cream is used, roll up the Swiss roll and leave to cool. When
cool, unroll, spread with filling, then roll up again.