3 / 4 cup plain flour.
2 tsp baking powder
1 cup castor sugar.
Castor sugar [ extra ].
3 eggs, separated .
1 tbsp vanilla.
1 / 2 cup jam, warmed.
2 tbsp hot milk
Grease a 26X32cm Swiss roll pan, line base and sides with paper, grease paper.
Beat egg whites in small bowl with electric mixer until soft peaks form.
Gradually add sugar and half quantity of vanilla until dissolved between additions.
Add yolks one at a time, plus remaining vanilla until thick and light.
Fold in triple sifted flour and baking powder and milk.
Pour mixture into prepared pan. Bake in hot oven about 8 - 10 minutes.
Meanwhile, place a sheet of paper same size as sponge on bench.
Sprinkle lightly with some extra castor sugar.
When sponge is cooked, turn immediately onto paper. Quickly peel away lining paper.
Cut off crisp edge from long sides.
Spread sponge evenly with jam.
Start rolling from short side with help of paper Lift sponge onto wire rack to cool.
Slice and serve
