• Ingredients 

3 Large eggs

75 g (3 oz ) caster sugar

75 g (3 oz) self-raising flour


  • For the filling 

3 tablespoons of raspberry or strawberry jam or chocolate spread

caster sugar


  • Method 

Put a baking tin (22.5  5 cm or 9 x 12 inch ) on a sheet of greasproof paperand draw arou d it leaving an edge of 2.5cm (1 in) , cut out the shape and make a slit in each corner .

Grease the tin lightly then add the greaseproof paper and then lightly grease again .

In a bowl add the eggs and sugar and whisk for a few minutes until light and creamy .

Add the flour to the bowl and fold in gently trying not to lose all the air you just whisked into the mixture ,

Pour the mixture into the tin and smooth the top with the back of the spoon , bake for 7 – 10 minutes (200c-400 f gas mark 6 ) until the edges have shrunk slightly away from the tin. leave to cool in the tin for 2 minute .

Lay out another sheet of greaseproof paper and sprinkle with caster sugar ,


While the cake is still warm turn it out onto the paper and trim off the edges with a knife .

Spread the cake with jam or chocolate and roll the cake quite tightly using the paper to help you


sprinkle  a little more caster sugar on when finished


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