Step 1:

  • set oven to 220’c
  • Step 2:

  • 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.
  • Step 3:

  • turn into prepared tin and smooth level with a palette knife. bake in a hot oven for 7-10 mins until
  • Step 4:

  • sponge begins to shrink form edges of the tin and is pale golden.
  • Step 5:

  • 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.
  • Step 6:

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