|Castor sugar||6 Ounce|
|Self raising flour||8 Ounce|
|Vanilla essence||3 Drop|
Cream the margarine and sugar with the vanilla essence until soft and light.
Gradually beat in the eggs, stir in the flour, well sieved, and enough milk to make a soft consistency.
Put the mixture into a Swiss roll tin (lined with greaseproof paper, greased with margarine and lightly floured).
Bake for approximately 20-25 minutes in a moderate oven (375-400°F.€” Gas Mark 4 5).