Swiss Roll

Yield 1 13 x 9 inch roll (22 x 30 cm)

Ingredients:
5 eggs
1/2 C sugar
3/4 C flour
1/4 C corn flour
1 T milk
1/4 t vanilla
3 T butter, melted
1/3 C strawberry jam or, 1/2 C buttercream
icing sugar, for dusting

Method:
1. Grease and line swiss roll tin and preheat oven to 180 degrees.
2. Beat eggs and sugar together until fluffy. Add milk and vanilla and continue beating until well blended and thick.
3. Sift flours and fold into batter. Gently fold in butter.
4. Pour the batter into baking tin and bake for 10-12 minutes. Remove and cool on wire rack.
5. Sprinkle icing sugar on a piece of baking paper. Turn the sponge out on to the paper with the surface facing down. Remvoe the paper and trim off the four edges. Spread the jam or buttercream on the cake and roll it up firmly with the aid of the paper. Leave for 1 hour before unwrapping and serving.