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36 Swiss roll Serves 16 | Preparation time: 55 minutes Ingredients For the dough: 190 (290) g caster sugar 8 (12) g vanilla sugar 1 pinch (2 pinches) of salt 125 (190) g plain white flour 70 (110) g cornflour 1 (1½) tsp. baking powder 4 (6) medium eggs 2 (3) tbsp. hot water For the cake tin: 1 tsp. butter Accessories: Fine sieve Baking tray or universal tray Baking paper Tea towel Preparation Mix together the sugar, vanilla sugar and salt in a bowl. Mix the flour, cornflour and baking powder in another bowl. Start the Automatic programme or pre-heat the oven. Separate the egg whites from the yolks. Beat the egg whites with the hot water until stiff. Slowly mix in the sugar mixture and then stir. Slowly beat in the egg yolks. Sift the flour mixture over the egg mixture. Then fold under with a large whisk. Grease the baking tray or universal tray and line with baking paper. Add the mixture and spread evenly. Place the mixture in the oven and bake. To roll up the cake, place it on a damp tea towel immediately after baking, remove the baking paper and roll up. Leave to cool. Once cooled, unroll, spread over the prepared filling and roll up again. Settings Automatic programme Cakes | Swiss roll Programme duration: 25 [24] (26) minutes Manual Oven functions: Conventional Heat Temperature: 180–190 °C Booster: On Pre-heat: On Crisp function: Off Duration: 15–25 minutes Shelf level: 1