6 nos. eggs
120 gm caster sugar
1 tsp Italian herbs seasoning
130 gm plain flour
10 gm parmesan cheese powder
80 gm salted butter (melted)
A sprinkle of grated cheddar cheese to
decorate the top of the sponge batter .
Filling is plain buttercream.
Pre-heat oven to 200 degree C and line a 10" by 14" baking pan.
Using a mixer, beat eggs and sugar till light, fluffy and thick.
Add in the Italian herbs, flour, parmesan cheese and melted butter and mix untill well combined.
Spread mixture onto baking pan and sprinkle with cheedar cheese.
Bake for 10 mins. and leave to cool.
Turn cake onto sheet of paper and spread with buttercream filling.
Roll gently from the longer side using paper to guide roll.