Directions

1. Grease and line a 30 x 20cm (12 x 8in) Swiss roll tin
2. Put eggs into a large bowl standing over a saucepan of hand-hot water. Whisk for 2 minutes. (If you are using an electric mixer no heat is required during whisking.)

3. Add sugar and continue whisking for a further 8-10 minutes, or until mixture is very light in colour, thick in texture -consistency of softly whipped cream and at least double its original volume

4. Remove bowl from saucepan. Continue whisking until egg mixture is cool. Gently fold in flour with a large metal spoon. Transfer to prepared tin

5. Bake at 200°C/180°fan/Mark 6 for 10-12 minutes, or until well risen and firm

6. Turn out on to a sheet of baking paper. Carefully peel off paper. Cut away crisp edges with a sharp knife
7. Spread quickly with warm jam or curd. Roll up tightly and hold in position for 1 minute. Cool on a wire cooling rack