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Method:
Whisk together the eggs and sugar for
about 10 minutes until very pale and thick, and the mixture trails off
the whisk in ribbons. Fold in the flour and spoon into a greased and
lined 30 x 20 cm/ 12 x 8 in Swiss roll tin (jelly roll pan). Bake in a
preheated oven at 200°C/400°F/gas mark 4 for 10 minutes until well
risen and firm to the touch. Sprinkle a clean tea towel (dish doth)
with caster sugar and invert the cake on to the towe. Remove the
lining paper, trim the edges and run a knife about 2.5 cm/1 in in from
the short edge, cutting half-way through the cake. Roll up the cake
from the cut edge. Leave to cool.
Unwrap the cake and spread with jam, then roll up again. Cut the cake
in half lengthways and place the rounded sides together on a serving
plate with the cut sides facing outwards. Whip the cream until stiff,
then pipe over the top and sides of the cake. Slice or quarter the
strawberries if they are large, and arrange decoratively over the top
of the cake.
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