Step by step method

1. Line a 30cm x 20cm Swiss Roll pan with baking paper and spray with baking spray.
2. Whisk egg yolks until thick then gradually add the castor sugar, beating all the time.
3. Whisk in the cold water and then add the mixture to the sifted flour.
4. Whisk the egg whites until stiff but not dry and fold them in gently.
5. Spread mixture evenly in the prepared pan and bake for 20 minutes at 180°C.
6. Turn immediately onto greaseproof paper (not wax wrap) that has been sprinkled with castor sugar.
7. Peel off the paper lining and trim off the edges of the cake with a sharp knife.
8. Roll the cake up with the paper in between to make a Swiss Roll.
9. Cover with a damp cloth and allow to cool slightly.
10. Beat Stork Bake until soft and white.
11. Gradually add the icing a little at a time until it’s soft and creamy.
12. Carefully spread on the cool Swiss Roll and roll it up.