preheat oven to 400 degrees F. (205 degrees C.)
line a rectangular cookie baking sheet with wax paper.
place a towel over a cooling rack and sprinkle with icing sugar or flour
1. scald milk and add butter and vanilla and set aside to cool to room temperature
2. sift together dry ingredients and set aside.
3. Beat eggs till light and fluffy then very gradually add sugar
4. Add flour mix to egg mix and fold gently
5. fold in milk mix
6. pour batter into baking sheet and spread evenly.
7. bake for 15 minutes.
8. remove from oven and flip out of the pan onto the cooling wrack, quickly cut away the the crusty edges of the cake and roll together. Keep the warm cake wrapped in the towel and cool.
9. When cool unroll the cake and fill as desired. using whipping cream (add a Tablespoon of instant vanilla pudding mix to give it a nice custardy consistency if you like) and fresh fruit (eg. raspberries), jam or a thick fruit sauce. nothing too wet. roll back up and top with sprinkle icing sugar, fruit glaze or thin icing. With the chocolate variety you can add a little coco to the whipping cream and do a chocolate glaze for a double chocolate effect. If you grow violets, just clip a few flowers and lay they on top for great effect. Or you can make it a sort of swartzvelder torte by using whipping cream and cherrie sauce inside, chocolate glaze a few chocolate curls and a dusting of icing sugar.
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