Swiss Roll

Ingredients

3 eggs[eggs should be in room temperature]

75g grinned sugar 
90g plain flour
Pinch of salt grinded ½  tsp vanilla 
1 tsp warm water

TIP: Eggs should be completely at room temperature.Cold egg will not give a good results.Sift the flour 3 times.Do not skip this point.Sifting many times results will be a more soft sponge cake.

Method

Arrange a baking tray (13" x 9") by lining it with greaseproof paper.Sift the flour with the salt 3 times.

Add the eggs and sugar in a bowl. Beat the eggs until it get pale and fluffy.Add the flour into egg in 3 installments.Then fold it with a spatula,very gently.When u adding last of the flour, add warm water and vanilla and fold it 

Now spread it on prepared baking tray.It won't take long time to bake, because This cake is so thin.
It will take 7-8 minutes for baking at 200 C.

Do not over bake the cake,[ it will become hard and will crack when rolling it. So don't wait for the cake to be brown.

When the cake is baking, dust some caster sugar all over a baking paper. It will be used to roll the cake once it's remove from the oven.

Now cut the edges of the cake with a knife.Now you can apply warm jam or hot chocolate.
You need to do this fast when the cake is warm.Then roll the cake gently but make a tight roll.

Then let the cake cool down completely.Decorate the cake as your wish.Whip cream or frosting.

ENJOY!