1. Pre-heat oven to 200°C/400°F/Gas 6. Line a Swiss Roll tin (20cm x 30cm/8" x 12") with greaseproof paper, bringing paper up 2_cm/1" above the edge of the tin.
2. Put egg whites & salt into a bowl and beat until stiff.
3. Add egg yolks and sugar; beat until mixture thickens.
4. Fold in the sieved flour. Finally, fold in the vanilla essence, if used.
5. Transfer to the tin and bake in upper shelf position for 12-15 minutes approx.
6. Cool on a wire tray.
7. When cold, cut the cake in half, spread with jam and sandwich together.
8. Spread whipped cream on top. Cut into squares and place a halved strawberry on top.
9. Best eaten on day of baking!

MY TOP BAKING EQUIPMENT ESSENTIALS

1. Weighing Scales: Preferably electronic(battery operated) so you can bring the measurements back to zero and add other Ingredients. A scales with imperial and metric also helps!
2. An Electric Hand Mixer: Make sure that the whisk part of the beaters is not wire but flat metal beaters. Beats Ingredients much quicker!
3. Sieve: Important for making Scones, bread and pastry, can also be used as a flour dredger for rolling out dough, gives a more even distribution of the flour!
4. Spatula: No kitchen should be without one! Easily removes all mixture from the bowl and no waste!
5. Large Metal Spoon: Great for mixing and folding the Ingredients, the larger the spoon the quicker the mixing!
6. Palette Knife: Great for spreading mixture in tins and ideal for spreading icing on cakes!