Swiss Roll

Ingredients

• 6 eggs eggs
• 6 tablespoons flour
• 6 tablespoons sugar
• 6 tablespoons vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• for sprinkling on the cloth powdered sugar
• or orange zest or 1 tablespoon vinegar lemon zest
• for the filling ice cream / booza

Instructions

1. Preheat the oven to 180°C, with top and bottom heat.
2. Crack the eggs into a bowl; they should be at room temperature, not straight from the refrigerator.
3. Beat the eggs in the bowl for about 7 minutes.
4. Gradually add the sugar to the bowl, continuing to beat until the sugar dissolves.
5. Gradually add the vegetable oil to the bowl, continuing to beat.
6. Add the vanilla to the bowl, continuing to beat.
7. Sift the flour together with the baking powder over the bowl in batches.
8. Gently fold the mixture in the bowl; do not use the mixer.
9. Prepare a baking tray and lightly spray it with butter, or grease it with regular butter and line with parchment paper.
10. Pour the mixture into the baking tray and spread it into the corners.
11. Tap the baking tray lightly to even out the cake thickness.
12. Place the baking tray on the bottom rack of the oven for 13 minutes at 180°C, with top and bottom heat.
13. Remove the cake pan from the oven and leave it to cool.
14. Loosen the edges of the cake from the tray after removing it from the oven.
15. Lay out a kitchen towel and sprinkle it with powdered sugar.
16. Turn the cake out onto the kitchen towel while it is still relatively warm.
17. Roll the cake together with the kitchen towel into a cylinder.
18. Place the rolled cake in the refrigerator for 15 minutes so it holds its shape.
19. Unroll the cake after chilling and spread the filling over it.
20. Leave the edges of the cake bare when filling it to make rolling easier.
21. Roll the filled cake again.
22. Place the Swiss roll in the freezer for 4 to 5 hours or overnight until firm.
23. Remove the Swiss roll from the freezer and slice to serve.