Roll-up Cake

Ingredients:

4 large eggs, separated

1 Cup (200g) caster sugar

3 Tablespoons milk

1 teaspoon vanilla essence

1 Cup (140 g) self-raising flour

pinch salt

Extra caster sugar for dusting

Method:

• Preheat oven to 180 °C
• Beat egg whites until stiff peaks form.
• Beat the yolks, add caster sugar, beat until it looks creamy, then add milk and vanilla essence.
• Sift flour and salt into the egg yolk mixture and beat well.
• Gently fold in the egg whites, do it in thirds to lighten mixture as much as possible.
• Pour cake batter into a 23 x 33 cm baking tray.
• Bake for 15 minutes.

• Sprinkle caster sugar onto a clean tea towel. Turn the hot cake out onto the tea towel. Roll up the cake and leave it covered with the tea towel until it cools.

• Gently unroll the cake, spread with filling, then re-roll. You can either ice the outside of the cake with delicious icing, or sprinkle the top of the cake with icing or caster sugar.

Alternative method:

If you find that your cake is cracking too much then the second option to make Roll Up Cakes is too crumble the cold cake into a bowl and mix in just enough softened butter icing to mix the cake into a dry clay. Press the cake-icing mixture firmly into a lined baking sheet. Place the baking sheet in the fridge for an hour or until it has firmed up. Then remove the cake from the tin and place on a board. Spread the remainder of your icing onto the cake sheet, and gently roll the cake, using and removing the baking paper as you go.

• Possible filling ideas: Jam, jam and whipped cream mixture, chocolate spread, chocolate spread and whipped cream mixture, icing, vanilla custard and icing mixture.