100g caster sugar

100g flour, plain

Raspberry or strawberry jam

caster sugar, for dusting

Method

Preheat oven 210C

Grease a Swiss roll tin lightly with butter and a dusting of flour (remove excess) line base snuggly with greaseproof paper.

Warm your mixing bowl in warm water for 5 minutes. Drain and dry.

Add the eggs and sugar to the warm bowl and place onto your mixer, using the whisk attachment whisk until the mixture is light, creamy and double in bulk.  Continue whisking until your mixture is cold and thick (ribbon stage).  Fold in the flour very gently.

Pour the mixture into the prepared tin and spread lightly but evenly.  Bake for 6 minutes or until sponge bounces back when lightly touched.

Meanwhile place a sheet of baking paper onto your bench and sprinkle evenly with caster sugar.  Place the sponge directly onto the sugar; remove the paper attached to the sponge.

Spread with warm jam (remember less is more) and roll tightly from the longest side, leaving the paper on the outside for a few minutes.  Remove the paper and allow to cool.

Cut into desired thickness and serve.