Step 1

Preheat oven to 180℃. Grease and line a baking tray with baking paper (approx. 24cm x 30cm).

Step 2

Place the eggs and sugar into a mixing bowl or into the bowl of an electric mixer. Beat together until tripled in volume and very light and fluffy. Add the vanilla and butter and mix through. Sift half of the flour over the egg mix. Gently fold in the flour and butter thoroughly, being careful not to knock too much air out.

Step 3

Sift the remaining flour over the batter and gently fold through until it has all been incorporated. Carefully pour the batter onto the baking tray moving it evenly to the corners and edges. Bake in the oven for 10-12 minutes or until lightly golden on top and cooked through.

Step 4

Lay a piece of baking paper on a bench that is larger than the size of the sponge. Dust with the extra caster sugar. While the sponge is still warm (not hot), invert it onto the baking paper with the caster sugar. With the short edge in front of you, use the paper to roll up the sponge carefully. Leave it to completely cool in it’s rolled shape.

Step 5

To make the custard cream, place the thickened cream and custard into a mixing bowl or into the bowl of an electric mixer and beat until the consistency of whipped cream. When the sponge is completely cool, carefully unroll it and spread the cream evenly over the surface,

Step 6

Carefully re-roll the sponge and set in the fridge for around an hour to set properly.