75g castor sugar
75g self raising flour
2 tablespoons jam
Pre-heat the oven 180'C/Gas 6, and grease and line the swiss roll tin
Sieve the flour twice. Whisk the eggs and sugar together, in a mixing bowl to create a foam, then gently fold in the flour.
Pour the mixture into the prepared tin, and bake for 15-20 minutes until springy to the touch.
Turn out onto a piece of greaseproof paper and trim the edges.
Spread softened jam over the cake, and tightly roll the cake, avoiding pulling in the greaseproof paper. Place on a rack to cool.