leaving a little extra parchment sticking out each end of the tin which you can use to take the Swiss Roll out after it is baked. Cream the butter, vanilla and sugar until it is light and fluffy.

Line a 38x25cm/15x10in Swiss roll tin with baking parchment. In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour ...