75g/3 oz caster (superfine) sugar
75g/3 oz self-raising (self-rising) flour
Caster (superfine) sugar for dusting
75 ml/5 tbsp raspberry jam (conserve)
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 cloth)
with caster sugar and invert the cake on to the towel. 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 and serve
sprinkled with icing sugar.