My New Classic Swiss Roll

1/4 cup self raising flour
3 eggs. lightly beated
1/2 cup caster sugar
1/4 cup caster sugar, extra
1/2 cup strawberry jam

PREHEAT OVEN to moderately hot 210 degrees Celsius.

1. Brush a shallow, 30x25x2 cm Swiss roll tin with melted butter or oil. Line base and two sides with paper. Sift flour three times onto greaseproof paper. Using electric beaters, beat eggs in small mixing bowl for 5 minutes or until thick and pale.

2. Add sugar gradually, beating constantly until dissolved and mixture is pale and glossy. Transfer mixture to large mixing bowl. Using a metal spoon, fold in flour quickly and lightly.

3.. Spread mixture evenly into prepared tin; smooth surface. Bake for 10 to 12 minutes or until lightly golden and springy to the touch. Turn cake out onto a dry, clean tea towel covered with greaseproof paper that has been sprinkled with the extra sugar; leave for 1 minute. Using the tea-towel as a guide, carefully roll cake up with the paper; leave for 5 minutes or until cool

4. Unroll cake, discard paper. Spread with jam; re-roll. Trim ends with knife; decorate as desired.

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