Ingredients:

For the base of the Swiss Roll:

• 4 eggs
• 100g of sugar
• 100g of flour
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

For the milk cream:

• 300ml of whole milk
• 3 egg yolks
• 50g of sugar
• 25g of flour
• 1 teaspoon vanilla extract
• Grated lemon zest (optional)

Instructions:

Preparation of the Swiss Roll base:

1. Preheat the oven to 180°C and line a rectangular baking tray with baking paper.
2. In a large bowl, beat the eggs with the sugar until light and fluffy. This will take about 5-7 minutes with an electric whisk.
3. Add the vanilla extract and mix gently.
4. Sift the flour over the egg and sugar mixture and fold gently with a spatula until the flour is fully incorporated.
5. Pour the mixture into the prepared pan and level evenly with a spatula.
6. Bake for about 10-12 minutes or until the top is golden and the base of the Swiss Roll is cooked.
7. Remove the base from the oven and invert it onto another sheet of baking paper lightly dusted with icing sugar.
8. Gently remove the top baking paper and roll the base of the Swiss Roll with the bottom sheet of baking paper. Let cool completely.

Preparation of the milk cream:

1. In a small saucepan, bring the milk to a boil over medium heat.
2. In a bowl, beat the egg yolks with the sugar until light and fluffy. Add the sifted flour and mix until well incorporated.
3. Slowly pour the boiling milk over the egg yolks, stirring constantly to prevent lumps from forming.
4. Transfer the egg yolk and milk mixture to the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens and begins to boil. This will take approximately 5-7 minutes.
5. Remove from heat and add vanilla extract and grated lemon zest (if desired). Let cool completely.