FIVE STEPS TO PREPARE RASPBERRY ROLL

   

 For buttercream:

Vanilla-flavoured pink cream

1. sieve together flour and corn flour.

2. whisk together egg and sugar to a sponge. Add the colour and essence.

3. Blend the sieved flour into the sponge and divide between two and a half sheet tins, size of 30X18 cm.

4. Bake at 440 degrees Fahrenheit for 75 minutes. 

5. Remove from oven and fill with butter cream