Swiss Roll

Preheat your oven to 200°C and line a baking sheet with parchment paper. In a mixing bowl, whisk the eggs and granulated sugar and Dr. Oetker Vanilla Sugar until thick and pale. Sift the flour and Dr. Oetker Baking Powder together, then gently fold into the egg mixture.

Pour the batter onto the lined baking sheet and spread evenly. Bake in the preheated oven for 10 minutes or until the sponge is golden and springs back when touched. Once baked, remove from the oven and turn the sponge out onto a clean sheet of baking paper and let it cool.

While the sponge cools, prepare the filling. Whip the cream with Dr. Oetker Whip It, powdered sugar, and Dr. Oekter Vanilla Extract until stiff peaks form. Remove the baking paper from the downside of the sponge and turn it upside down. Spread the whipped cream filling evenly over the surface of the sponge, then roll the sponge with the help of the baking paper.

Trim the edges for a cleaner look and place the Swiss Roll seam-side down on a serving plate. Refrigerate for 15 minutes before slicing to set the filling. Slice and serve.