Published Monday, 29 August, 2011 by sarah
set oven to 220'c
grease and line a shallow swiss roll tin 9 by 12 inches. take eggs at room temperature and whisk with sugar until mixture is light and creamy and leaves a trail when a whisk is lifted out of the mixture. fold in flour, using a metal spoon.
turn into prepared tin and smooth level with a palette knife. bake in a hot oven for 7-10 mins until
sponge begins to shrink form edges of the tin and is pale golden.
turn out on to a sheet of greaseproof paper dredged with castor sugar. trim edges of sponge, spread with warmed jam and roll up tightly. dredge with castor sugar and cool on a wire tray.