Swiss Roll Recipe With Toasted Almonds

Ingredients:

3 eggs.
2 drops of vanilla essence.
110 grams / 31/2 oz of castor sugar.
75 grams / 21/2 oz of flour.
2 to 3 tablespoons of raspberry jam.
1/4 cup of icing sugar.
toasted almonds.

Directions:

Preheat the oven to 210°C, 410°F or gas mark 61/2. Grease and line a swiss roll tin with cooking paper.
Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam,
and the mark from a spoon dragged through the mixture doesn't disappear.
Sift in the flour, and very gently fold the flour in with a large metal spoon.
Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife. drop the almonds on top,
Bake for 8 to 10 minutes. Check the sponge is cooked by carefully running your hand over the top.
It is cooked if your hand leaves a slight mark, which disappears quickly and springs back.
Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool.
Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side.
Remove the towel and sprinkle with icing sugar.