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
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