This fatless sponge is a nice alternative to a round cake at teatime. The filling can be easily jazzed-up to serve the Swiss Roll as a dessert.

4 large eggs

100 g (4 oz) caster sugar

100 g (4 oz) self-raising flour

FOR THE FILLING

4 tablespoons strawberry or raspberry jam

1 Pre-heat the oven to 220°C/Fan 200°C/Gas 7. Grease a 33 x 23 cm (13 x 9 in) swiss roll tin and line with baking parchment.

2 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. Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.

3 Bake in the pre-heated oven for about 10 minutes or until the sponge is golden brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar.

4 Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel it off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5 cm (1 in) in from one shorter edge, being careful not to cut right through.

5 Leave to cool slightly, then spread with the jam. If the cake is too hot the jam will soak straight into the sponge. Roll up the cake firmly from the cut end.

To make a smaller Swiss Roll, use 3 large eggs and 75 g (3 oz) each of sugar and flour. Bake in a greased and lined 28 x 18 cm (11 x 7 in) swiss roll tin.

To make a Coffee Swiss Roll, fill the basic Swiss Roll with coffee butter cream made with 75 g (3 oz) softened butter, 225 g (8 oz) sifted icing sugar, 2 teaspoons milk and 2 teaspoons coffee essence.

To make a Raspberry or Strawberry Swiss Roll, fill the basic Swiss Roll with 300 ml (½ pint) whipped cream and sliced strawberries or whole raspberries, or both!

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