½ cup self-raising flour
4 eggs, separated
½ cup Chelsea Caster Sugar
2 tsp vanilla extract
¾ cup pure cream
¼ cup Chelsea Icing Sugar
½ cup jam (see tip, below)

1. Preheat oven to 200°C conventional (or 180°C fan-forced). Line a 33 x 23cm lamington or Swiss roll tin with baking paper. Lay a 20cm-long sheet of baking paper on a flat surface. Sift flour twice over baking paper. Using an electric mixer, beat egg whites until soft peaks form. With motor running, add Chelsea Caster Sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until thick and glossy. Add egg yolks and vanilla and beat until just combined. Add flour and fold in with a large metal spoon until just combined.
2. Pour mixture into prepared tin and spread evenly. Bake for 12-15 mins or until sponge springs back when lightly touched. Lay a 40cm-long sheet of plastic wrap on a flat surface. Turn out sponge onto plastic wrap. Carefully peel off baking paper from sponge. Roll up sponge from short end, using plastic wrap as a guide. 

Set aside for 30 mins to cool.

3. Using an electric mixer, beat cream and 1 tablespoon of the Chelsea Icing Sugar until soft peaks form. Unroll sponge. Remove plastic. Spread top with jam, then cream mixture, and reroll. Dust top with remaining Chelsea Icing Sugar. Serve.