Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Grease and line a 33x23cm swiss roll tin.
3. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.
4. Sift the flour into the mixture, carefully folding at the same time.
5. Turn the mixture into the prepared tin and give it a gentle shake so the mixture spreads evenly into the corners.
6. Bake in the pre-heated oven for about 10 minutes or until the sponge is golden brown and begins to shrink from the edges.
7. While the cake is cooking, place a piece of non-stick baking paper slightly larger than the size of the tin on to a work surface and sprinkle with caster sugar.
8. Turn the cake onto the sugared paper. Quickly loosen the paper on the bottom of the cake and peel off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5 cm in from one of the shorter edges, be careful not to cut right through.
9. Leave to cool slightly, then spread with the jam.
10. Roll up the cake firmly from the cut end.
