my recipe for a good Swiss roll

INGREDIENTS NEED FOR THE SWISS ROLL
• Melted butter, to grease
• 4 eggs, separated
• 125g caster sugar
• 1 teaspoon vanilla extract
• 1/2 cup plain flour, sifted
• Icing sugar, to dust
• 1 and 1/2 cups raspberry conserve, warmed, strained
METHOD
Step 1
Preheat oven to 180°C. Brush a 24 x 30cm (base measurement) Swiss roll pan with melted butter and line with baking paper.
Step 2
Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms when the beater is lifted.
Step 3
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.
Step 4
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.
Step 5
Dust a piece of baking paper with icing sugar. Remove tea towel and paper from sponge and turn onto icing sugar. Spread with conserve. 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.