Sponge • Preheat oven to 180°C. • Whip eggs and sugar until thick, pale and fluffy. • Sift flour, cornflour, baking powder and salt. • Gently fold dry ingredients into the egg mixture. • Mix milk, oil and vanilla separately, then fold gently into the batter. • Spread evenly in a lined 30 × 40 cm baking tray. • Bake at 180°C for 10–12 minutes. • Turn onto baking paper dusted with icing sugar. • Peel off the lining paper and roll the warm sponge with the fresh paper. • Allow to cool completely. Cream Filling • Whip cold cream, icing sugar and vanilla until medium-stiff peaks form. • Unroll the cooled sponge carefully. • Spread cream evenly, leaving a small border. • Roll tightly and refrigerate for 1 hour. • Trim the edges and dust with icing sugar. 5. Chef Tips • Do not overbake; the sponge may crack. • Roll while warm to help create the shape. • Avoid overwhipping the cream. • Roll gently but firmly for a neat spiral. 6. Best Uses • Café dessert displays • Bakery counters • Afternoon tea • Individual dessert portions • Celebration dessert platters 7. Storage • Refrigerate at 0–4°C. • Best consumed within 2–3 days. • Keep covered to prevent drying. • Do not leave cream-filled Swiss roll at room temperature for extended periods. - @chefslt