Classic swiss roll

Directions

1. 1
   Beat the egg yolks, gradually add sugar, beatinguntil thick.Add the vanilla essence.
2. 2
   Sift the flour and baking powder together and fold into the beaten egg yolks.
3. 3
   Beat egg whites with the salt until stiff but not dry.
4. 4
   Fold the beaten egg whites gently into the batterwith a metal spoon.Line a 23cm x 32cm
5. 5
   Grease well and pour thebatter into tin.Bake in a preheated oven at 180 degrees C for 15 to 20minutes.
6. 6
   Turn out immediately onto a damp clothsprinkled with HULETTS Castor Sugar.Peel off paper, spread with warm jam and roll.Leave Swiss roll to cool in tea towel.Dust lightly with HULETTS Icing Sugar beforeserving.