eggs
2 drops of vanilla
essence
110 grams / 3½ oz of
castor sugar
75 grams / 2½ oz of
flour
2 to 3 tablespoons of
raspberry jam
¼ cup of icing sugar
Preheat the oven to 210°C,
410°F or gas mark 6½.
Grease and line a swiss roll
tin with cooking paper.
Whisk the eggs, vanilla and
sugar with an electric mixer
or beater on high until the
mixture resembles a thick
stable foam, and the mark
from a spoon dragged
through the mixture
doesn't disappear. Sift in
the flour, and very gently
fold the flour in with a
large metal spoon. Gently
pour the mixture into the
prepared tin and smooth
out to the corners with a
pallet knife.
Bake for 8 to 10minutes.
Check the sponge is cooked
by carefully running your
hand over the top. It is
cooked if your hand leaves
a slight mark, which
disappears quickly and
springs back. Turn out
immediately onto a cake
rack covered with a clean
dry tea towel. Peel off the
cooking paper and allow to
cool. Spread the sponge
lightly with raspberry jam
and roll into a tight spiral
with the aid of the tea
towel, starting from the
longer side. Remove the
towel and sprinkle with
icing sugar.

Im hungry.. :-Z

Oh realy than u must try it ..its as sweet as u..if u want i can fax it for u..hehe

@neednot2balon: Can u put the recipe up on here iam ready 2 bake something good 2day and iam hungry........lol

M sorry its little long....didnt got that much tme... bt u can google it ....

@neednot2balon: Ok thank u i will do that!!! ;p-