5 Eggs- Separated

1 cup castor sugar

1 tsp vanilla Essence

Pinch of salt

1 heaped tsp baking powder

To fill one cup:

2 Tbsp maizena

2 Tbsp Cocoa

Remainder of cup to be filled with flour.

Method:

1. Beat egg whites until firm and stiff.

2. Gradually add the castor sugar.

3. Add yolks one at a time beating well each time.

4. Then add the essence.

5. Fold in dry ingredients mixing well with light hands.

6. Spread batter in a well- greased large 45x31cm swiss roll tray or in 2 small 30x25cm greased trays .

7. Bake at 180° for approx ± 10 minutes.

8. Prepare setting to make swiss roll.

9. Dampen kitchen towel spread out onto a working surface.

10. Place wax-grease- proof paper over the dampened cloth.

11. Sprinkle castor sugar over paper.

12. Once cake is baked- remove from oven.

13. Using a sharp knife cut out edges of cake about 1cm all round from the sides of the tray.

14. Flip cake onto spread out setting and roll the cake lightly onto a swiss roll.

15. Leave rolled for about 10 minutes

16. Then open the roll.

17. Spread join or beaten fresh cream, or icing or caramel etc.

18. Roll the cake and pipe cream rosettes and decorate with cherries.