4 eggs, separated
125g (4.4 oz) white sugar
1 tsp vanilla extract
75g (1/2 cup) plain flour, sifted
Icing sugar, to dust
480g (1 1/2 cups) Hero Raspberry Swiss Preserve, warmed, strained
Preheat oven to 180°C. (356 F) (moderate oven) Brush a 24 x 30cm (base measurement) Swiss roll pan with melted butter and line with baking paper.
Use clean beaters to beat egg whites in a clean, dry bowl until soft peaks form. Fold into yolk mixture. Sift over flour and use a metal spoon to gently fold until combined.
I made up some icing using icing sugar and milk, added a few drops of yellow colouring and piped the scrolling pattern onto the cake.
You can keep this easy if you like and buy a swiss roll, if time is pressing!