MELISSA’S SWISS ROLL
3 large eggs, at room temperature
75 g (100 ml) castor sugar
75 g (135 ml) self-raising flour
castor sugar extra
about 60 ml apricot/raspberry jam
Heat the oven to 220°Cel. Grease and line with greased greaseproof paper a swiss roll tin 32,5 cm x 22,5 cm.
Whisk the eggs and sugar together in a large bowl until the mixture is light and creamy and the whisk leaves a trail when lifted out. Sieve the flour and carefully fold it into the mixture with a metal spoon. Continue reading