Swiss roll with whipped cream(roulade)

Preheat the oven to 190°C ( 374 °F).

Take a swiss roll tray or any tray with deep edges and butter it on all sides this will keep the parchment paper stays in place...Now put the parchment paper over this and apply butter generously on all sides...Dust this with flour on all sides and take off any excess flour...Set this aside for a moment..

Sift in All purpose flour,Corn flour together and set aside.

Beat Egg yolks with vanilla for 5 min till pale and light.Set this aside for a moment.

Beat Egg whites till fluffy and stiff..(ie) if you invert it up your heads it should not fall down...

Now take one third of egg whites and fold it in the egg yolk...When it is completely folded in add half of the flour mixture in and gently fold in...Now add in half of the egg white and gently fold in...Now put in the remaining flour and fold in gently...Lastly finish it with the remaining egg whites and fold gently till combined.

Tip this into the prepared tin and smooth it evenly carefully..

Bake this for 9-11 min or until light golden on top..

Let this cool for 5 min ,now flip it onto a parchment paper that is dusted with powdered sugar and let this cool completely.

Make the sugar syrup by mixing sugar,water and vanilla together.

Apply this sugar syrup over the cake on all sides..

Apply some whipped cream on top and sprinkle some cherries on this..

Now roll this swiss roll gently and set this in fridge for 30 min.

Slice it and enjoy..