Instructions: Grease a 30cm X 25cn swiss roll tin, line with greaseproof paper and brush with melted butter. Set oven temperature to moderately hot (360F).

Sift all dry ingredients together.

Beat eggs and vanilla until frothy, add caster sugar, and beat until mixture is thick and "mousse-like".

Sift all dry ingredients onto mixture, and gently fold in.

Pour into prepared tin and shake gently into the corners. Bake for 10-12 minutes or until the cake springs back when lightly tapped with your finger.

Have ready a sheet of teatowel generously sprinkled with sugar and a sharp knife. Immediately when cake is cooked turn out onto the sugared teatowel. Strip of the lining paper and cut off the crisp edges. Grasp the edge of the sugared teatowel and quickly roll up the cake in the teatowel.

After cake is rolled, leave to cool on a wire rack for at least 1 hour.

Before serving, gently unroll cake. Spread with whipped cream flavoured with vanilla to within 2.5cm of the edges.

Reroll and dust with icing sugar if desired.

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