Learn how to make this classic dessert with Woman’s Weekly cookery editor Sue McMahon
- 3 large eggs
- 125g (4oz) caster sugar
- 90g (3oz) plain flour
- 1 tablespoon hot water
- 6 level tablespoons raspberry jam
- caster sugar, for dredging
- 18 x 28cm (7 x 11 inch) Swiss roll tin, lined with Bakewell paper
Set the oven to fairly hot, Gas Mark 6 or 200°C/400°F.
Use an electric beater to whisk the eggs and sugar in a large mixing bowl until the mixture is thick and creamy enough to leave a trail from the whisk. Fold in the flour and water, then pour the mixture into the prepared tin, letting it find its own level, don’t spread the mixture in the tin.
Bake for 10-12mins until the cake springs back when lightly pressed.
Get a sheet of greaseproof paper ready on a damp clean cloth. Sprinkle the paper with caster sugar.
Heat the jam.
Turn the cake out straightaway onto the paper. Peel off the lining paper and trim the edges all round. Make a 5cm (2inch) cut parallel with the short edge nearest you, about a thumbs width in from the edge. Spread the warm jam all over the sponge and roll it up quickly from the edge nearest you, discarding the paper. Hold the cake in position for half a minute then transfer it to a wire rack to cool. Dredge with more sugar before serving.
If you don’t have an electric beater, whisk the mixture over a pan of hot water to speed up the process.