Recipes for the Busy Family: Swiss Roll

Ingredients (serves 6)

Preheat oven to 180°C. Brush a 24 x 30cm (base measurement) Swiss roll pan with melted butter and line with baking paper.
Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms when the beater is lifted.
Use clean beaters to beat egg whites in a clean, dry bowl until soft peaks form. Fold into yolk mixture. Sift over flour and use a metal spoon to gently fold until combined.
Pour into prepared pan. Bake in oven for 15 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Cover with baking paper, then a damp tea towel. Set aside for 30 minutes to cool.
Dust a piece of baking paper with icing sugar. Remove tea towel and paper from sponge and turn onto icing sugar. Spread with preserve. Starting with the short edge and using the baking paper as a guide, firmly roll up sponge. Wrap in baking paper and place, seam-side down, on a baking tray. Set aside for 30 minutes to set. Dust with icing sugar and cut into slices to serve.

Preheat oven to 200°C. Grease and line a 3cm deep, 30cm x 20cm (base) lamington pan.
Using an electric mixer, beat eggs and 1/2 cup of sugar for 8 to 10 minutes, or until pale and thick. Transfer to a large bowl.
Sift flour over egg mixture. Drizzle boiling water around edge of bowl. Use a large metal spoon to gently fold ingredients together (don't over-mix). Pour mixture into prepared pan. Bake for 10 minutes, or until a skewer inserted into centre comes out clean.
Sprinkle remaining sugar onto a sheet of baking paper. Turn sponge straight from oven onto baking paper. Gently roll up sponge in paper. Wrap in a tea towel. Set aside to cool.
Unroll sponge. Remove paper. Spread with jam and ricotta. Re-roll and serve.