Swiss Roll

For 8 portions you need

3 large eggs 3-4 oz. castor sugar 3 oz. flour (plain can be used with no baking powder or 1/2 level teaspoon, or self-raising flour) 1 tablespoon hot water little castor sugar greaseproof paper

Filling

4-6 tablespoons warm jam

Decoration

Castor sugar

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 tin, lined with greased greaseproof paper.
5. Bake for time and temperature given
6. Test cake before removing from oven - press with finger, if no impression remains the cake is cooked.
7. Turn on to sugared paper, spread with jam, roll firmly, dredge with sugar. Oven temperature: -400-450°F.-Gas Mark 6-7 Oven position : near top