Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.

Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale.

Whenever I’m baking, whether making a batch of cookies ... how much I needed to pull out and cut from the parchment paper roll, just to watch it curl up on my sheet tray. As it turns out ...