• Heat oven to 190C.

Flour mixture

• Mix egg yolk and sugar until light, then add the liquids.
• Fold in the flour.

Meringue

• Whip the meringue until soft peaks. You know it is soft peaks when it hangs down the whip by 2-3 inches.

Combine

• Stir the meringues into the flour mixture 1/3 at a time.

Bake

• Pour into a 10x8 inches swiss roll pan lined with parchment paper.
• Drop the pan on the counter top a few times to get rid of the bubbles.
• Bake for 15 minutes on the second highest rack.
• Cool on the rack for 10 minutes, and then roll.
• If you are using jam, you can spread and roll immediately.