For the roulade you need 3eggs, 4oz caster sugar and 4oz flour, 2 capfuls of vanilla essence and strong food colouring (mine wasn't strong enough so it came out as a dark pink sponge rather than bright Christmas red).
For the peppermint cream, which is delicious- I could've eaten it straight from the mixing bowl- you need 300ml of double cream, 4oz icing sugar and three capfuls of peppermint essence.
Then fold in the sifted flour and pour into a roulade tin or in my case a baking paper lined baking tray, and cook at 180 degrees Celcius for 15 minutes until it is nice and springy.
While it is cooling whisk up the icing sugar, peppermint and cream until it holds a peak.
Unwrap the roulade, spread the filling thickly over it and then reroll.