Swiss Jelly Roll - eggs

Method

• Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
• Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
• Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
• Sift half of dry ingredients into yolk mixture and whisk to combine.
• Add half of egg whites and whisk only until combined.
• Sift remaining dry ingredients into mixture and whisk to combine.
• Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
• Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
• Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
• Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
• Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
• While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
• Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.