4 large eggs
100g caster sugar
100g self raising flour
You need a Swiss roll tin. I use lakeland baking flexi sheet. It’s 37 x 27cm. I also use lakeland cake release to grease the sheet.
Preheat oven to 220oc or 200 fan oven.
Whisk eggs and sugar together until mixture is light and frothy and leaves a trail when you lift the whisk out.
Sift the flour into the mixture carefully folding it in.
While the cake cools a little lay a sheet of baking paper slightly bigger than your tray onto a table and sprinkle with caster sugar. Turn your cake onto this upside down. So the top is face down on the table. While still warm trim the edges to neaten your cake. About 3cm in from the bottom score a line in the cake. This will be where you start to roll. Roll your sponge and leave to cool rolled up.
Once the cake is cool you can unroll and fill. Take your pick and choose a filling you love. It could be your favourite jam or you could add some cream too. Cream with fruit is nice but don’t put fruit more than half way down or it will overfill. Coffee buttercream for those coffee lovers out there. Don’t worry if it cracks slightly as you roll it as this is a feature of this type of cake.