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

  • 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.
  • Sieve the flour at least once.
  • Fold gently into the egg mixture with a metal spoon. Lastly, fold in the water.
  • Pour into the lined, greased tin.
  • Bake for time and temperature given.
  • Test before removing from oven-press with finger, if no impression remains, the cake is cooked.
  • Turn on to sugared paper, spread with jam or strawberries, roll firmly.
  • Prepare coating: Whisk dream topping into cold milk until fluffy and thick, spread over the cold Swiss roll.
  • Decorate with jam or strawberries.

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