I have made mine with lemon curd and cream. You can add what you want really
Pre heat a oven oven to 200c
line a 23x33cm swiss roll tin or a baking sheet that has high edge with grease proof paper
Whisk the egg whites till very stiff then slowly add the sugar then vanilla if using bit at a time till all together.
Spread it out onto the swiss roll tin or tray.
Bake for 8mins at 200 or till top starts to go golden then turn down to 160c for 15 mins.
Lay a peice of baking paper on the bence and sprinkle some sugar over it. Just a little.
Turn the roulade out onto the paper and peel the bottom bit of slowly.
Let cool for 10 mins.
Once cool add your filling and using the paper roll it up.
Chill in fridge for 10 mins then serve.