Rotolo farcito di panna e marmellata

Okay we call it Rotolo farcito di panna e marmellata, you call it Swiss Roll. Whatever you decide to call it it's damn good and I decided to make it for the first time. I did it! Big sense of achievement. Especially considering I don't have an electric egg beater so did everything manually. Biceps, biceps. Ouch.

Ingredients

5 eggs
140 g of white sugar
1 teaspoon of honey
1 teaspoon of vanilla extract
Icing sugar 
100 g of plain flour
A couple of spoons of whipped cream
Half a jar of Rasberry jam

First we need to make our "biscotto" dough. Separate the eggs yolks and the eggs whites.

In a bowl mix the yolks with the honey, 90 grams of sugar and a teaspoon of vanilla extract. Beat vigorously until they become light and frothy.

Whisk the whites with the remaining sugar until they become stiff but not too stiff (does it make sense?).
Blend the yolk mix with the whites and add the flour using a strainer.

Mix slowly until you get a lovely dough. Pre-heat the oven to 220 degrees. Pour the dough over a baking tray that you have covered with baking paper (I used foil but things got a bit sticky).

Cook for no more than 6 or 7 minutes until golden. Remove the dough from the tray, sprinkle it with sugar and leave somewhere to cool covered in cling film. Once it has cooled you can fill it with jam and whipped cream( or Nutella or whatever you like!). Now that I got acquainted with my biceps I whipped mine myself...Roll it, cover it in foil and leave in the fridge for about 20 minutes. Dust with icing sugar, cut and serve!