An irresistible Swiss Roll recipe from the Dairy Book of Home Cookery.
75g (3oz) caster sugar
75g (3oz) self-raising flour
4 tbsp jam or lemon curd, warmed
Grease and line a 30 x 20cm (12 x 8in) Swiss roll tin.
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.)
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.
Remove bowl from saucepan. Continue whisking until egg mixture is cool. Gently fold in flour with a large metal spoon. Transfer to prepared tin.
Bake at 200°C/180°fan/Mark 6 for 10–12 minutes, or until well risen and firm.
Turn out on to a sheet of baking paper. Carefully peel off paper. Cut away crisp edges with a sharp knife.
Spread quickly with warm jam or curd. Roll up tightly and hold in position for 1 minute. Cool on a wire cooling rack.