For 8 portions you need:

3 large eggs
3-4 oz. castor sugar
3 oz. flour (plain or self-raising)
1 tablespoon hot water

  For filling:

4-6 tablespoons warm strawberry jam or
defrosted or well drained canned strawberries

 For coating:

1 packet dream topping
6-7 tablespoons milk

 To decorate:

1-2 tablespoons jam
or few well drained strawberries
 

1. Put the eggs and sugar into a large mixing bowl, and whisk until the mixture is thick and creamy (you see the trail of the whisk) - if done over hot water, continue beating until the mixture cools again.
2. Sieve the flour at least once.
3. Fold gently into the egg mixture with a metal spoon. Lastly, fold in the water.
4. Pour into the lined, greased tin.
5. Bake for time and temperature given.
6. Test before removing from oven-press with finger, if no impression remains, the cake is cooked.
7. Turn on to sugared paper, spread with jam or strawberries, roll firmly.
8. Prepare coating: Whisk dream topping into cold milk until fluffy and thick, spread over the cold Swiss roll.
9. Decorate with jam or strawberries.

 Oven temperature: 400-425°F - Gas Mark 6-7
 Oven position : near top

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