Method

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