Swiss roll
6 pers.
Ingredients for the dough:
1. Pour the litre of boiling milk on the mixture of egg yolks, sugar and flour. Put it all in a saucepan and stir until it begins to bubble. Remove from the heat while continuing to stir and pour it into a recipient to cool. Place cling film directly on the cream to prevent it from drying.
Ingredients for the cake:
2. Mix the egg yolks, the sugar, the flour, the yeast and the vanilla sugar well. Add the whipped egg whites to this (2 from the cake and 1 from the cream). 
3. Line a square or rectangular mould with greaseproof paper spread with butter, pour in the mixture and spread well. Place in a hot oven 7/8 (210/240°) for around 10 minutes, the cake must be golden. 
4. Once cooked, turn the cake out on to a damp cloth, remove the paper, pile on the cream and immediately roll the cake. When it is cool or before serving, sprinkle abundantly with icing sugar.