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30 Serves 16 | Preparation time: 55 minutes Ingredients Preparation For the dough: 150 g caster sugar 1 tsp. vanilla sugar A pinch of salt 100 g plain white flour 55 g cornflour 1 tsp. baking powder 3 medium eggs 1 ½ tbsp. water | hot For the glass tray: 1 tsp. butter Accessories: Fine sieve Baking paper Glass tray Paper towelling Mix 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 glass 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 damp paper towelling immediately after baking, remove the baking paper and roll up. Leave to cool. Unroll it, spread with the prepared filling and roll it up again. Settings Automatic programme Cakes | Swiss roll Programme duration: approx. 28 minutes Manual Oven functions: Conventional Heat Temperature: 170–180 °C Booster: Off Pre-heat: On Crisp function: Off Duration: 15–25 minutes Shelf level: 2 Swiss roll Useful tip To make a dark chocolate Swiss roll sponge, replace 20 g of the flour with 20 g cocoa powder.