Cake tin needed: 33 x23 (13 x 9 inch)swiss roll tin
4 large eggs
100g (4oz) caster sugar
100g (4oz) self raising flour
for the filling 4 tsbsp strawberry or rasperry jam ( we used smooth bit less mixed fruit jam)
preheat oven 220 C/fan 200 C/gas 7
Grease the tin and line with non stick baking parchment
Whisk the eggs together with the sugar until the mix is light and frothy and leaves a trail when the whisk is lifted out
Then you need to sift the flour onto the egg mixture while GENTLY folding it in with a spactula. At this point I had an assistant who was very enthisiastic but we managed to get coordinated and get all the flour in and keep the air in
The swiss roll sponge is ready when it is shrinking away from the edges of the tin and springy in the centre. Then time to be bold and swiftly upturn the sponge onto your sugared sheet and peel off paper from the back of the sponge. Trim the edges of the cake which you can feed the impatient kids or have with your cup of coffee while the cake cools , and about an inch in from one short end score a line all the way along but not all the way through the sponge.
minus score as it was on other end
When cool unroll your sponge and spread the jam over the sponge, we also opted to fill with some whipped cream which worked fantastically with the slightly tart jam.
proof is in the pudding and this went down amazingly well :o) Need a sharper knife to cut though. This cake was really easy to make even with 'help' fairly quick and one I can see myself doing quite often for family tea times etc