Classic Vanilla Swiss Roll

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

2. 2

   Separate the eggs into yolks and whites. In a large bowl, beat the egg yolks with 50 grams of granulated sugar until pale and thick. Add the vanilla extract and mix well.

3. 3

   In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 50 grams of granulated sugar and continue beating until stiff peaks form.

4. 4

   Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.

5. 5

   Sift the all-purpose flour over the mixture and gently fold it in until just combined.

6. 6

   Pour the batter into the prepared pan and spread it evenly with a spatula.

7. 7

   Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.

8. 8

   While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with the powdered sugar.

9. 9

   Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

10. 10

    Starting from the short end, gently roll the cake up with the towel and let it cool completely.

11. 11

    Unroll the cooled cake and spread the light whipped cream evenly over the surface.

12. 12

    Carefully re-roll the cake (without the towel) and place seam side down on a serving platter.

13. 13

    Dust the top with a little extra powdered sugar if desired. Slice and serve.