Strawberry Rolls

Preheat the oven to 175°C. Brush a 35cm x 25cm shallow Swiss roll tin with melted butter. Line the base and sides with baking paper.

Beat egg whites with an electric beater until soft peaks form. Slowly add a third of the quantity of sugar and beat well until the mixture is thick.

In a separate bowl, beat egg yolks, vanilla powder and the remaining sugar until the mixture is thick and creamy. Using a metal or wooden spoon, fold in sifted flour and crushed digestive biscuits then fold in the egg whites mixture.

Spread the mixture evenly into the prepared tin. Bake for 15-20 minutes or until done and the cake springs back when lightly touched.

Place a large baking paper on a working table, sprinkle with icing sugar, turn out cake onto paper, and then peel the baking paper from cake and allow the cake to cool.

Place NESTLÉ Sweetened Condensed Milk and butter in a saucepan, cook over low heat, stirring continuously for 8 minutes or until mixture thickens. Remove from heat and set aside to cool.

Spread the filling mixture on the cake and top with fresh strawberries. Roll up the cake from the long side and press it firmly. Wrap the cake tightly with plastic wrap and refrigerate for at least 15 minutes.