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.

Then I stir in the vanilla extract ... and endlessly adaptable to whatever flavor twist you’re in the mood for. If you’ve never tried a Swiss roll before, this is the one to start with.

(The flavour gets better the ... Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Beat the eggs, sugar and vanilla in large bowl with an electric ...

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 ...