Ingredients
For the cake:
4 eggs
150g sugar
150 g wheat flour
1 Teaspoon vanilla extract
a pinch of salt
For the filling:
250 ml whipping cream (whipping cream)
50 g icing sugar (powdered sugar)
1 Teaspoon vanilla extract
Jam of your choice (optional)
Preparation

1. Preheat the oven to 180°C (350°F) and grease a rectangular mold of approximately 30×40 cm with butter and then place parchment paper on the bottom.
2. In a large bowl, beat the eggs and sugar using an electric mixer until foamy and lighter in color. This may take a few minutes.
3. Add the vanilla essence and a pinch of salt to the eggs and sugar mixture. Continue beating until well incorporated.
4. Sift the flour over the egg mixture in several additions and use a spatula to gently fold in the flour until completely incorporated. Try to do it with gentle movements to keep most of the air in the dough.
5. Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Bake the cake in the preheated oven for about 12-15 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the filling. In a bowl, beat the whipping cream until it forms soft peaks. Add the icing sugar and vanilla essence, and continue beating until the cream is firm but not overwhipped.
8. Once the cake is ready, take it out of the oven and let it cool for a few minutes. Then, place a clean cloth over the cake and turn the mold over so that the cake is on the cloth.
9. Carefully remove the parchment paper from the cake. If you wish, you can spread a thin layer of jam over the cake at this point.
10. Spread the whipped cream over the cake, leaving a small edge without cream on one of the long sides.
11. Using the cloth as a guide, begin rolling the cake from the long cream side. Roll it carefully but firmly so that the cake takes the shape of a roll.
12. Once the Swiss roll cake is rolled, you can sprinkle a little icing sugar over the top to decorate.
13. Refrigerate the Swiss roll cake for at least an hour before slicing and serving.