Method

• 1.
  Preheat oven to 180°C. Grease a 28cm x 39cm lipped-edge baking pan or Swiss roll pan and line with baking paper along the longest sides, leaving 2cm overhanging.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk eggs and caster sugar for 6 minutes or until tripled in volume. Meanwhile, sift flour and baking powder into a bowl 3 times. Gently fold flour mixture and butter through egg mixture. Spread onto prepared pan and bake for 14 minutes or until centre of cake springs back slightly when pressed.
• 3.
  Meanwhile, place a clean tea towel on a work surface with a long edge facing you and, using a fine sieve, dust all over with extra caster sugar and cinnamon.
• 4.
  Working quickly, invert hot cake onto prepared tea towel and remove baking paper. Roll tea towel away from you to form a log. Set aside to completely cool.
• 5.
  Meanwhile, for elderflower drizzle, stir ingredients in a bowl until well combined. Unroll cake and spread with creme fraiche. Re-roll cake and transfer to a platter. Sprinkle with some elderflower drizzle and scatter with elderflower sprigs. Serve with remaining drizzle.