100g caster sugar
100g plain flour
Extra sugar for sprinkling
Filling suggesttions:
Jam, approx 6 heaped tablespoons
Butter icing
200ml whipped cream with fresh fruit
Preheat the oven to gas 7. Line a 33 x 23cm swiss roll tin with baking parchment. I use a roasting tin of the same size.
Whisk the eggs and sugar in a large bowl until light and fluffy and the whisk leaves a trail. The mixture increases in volume a lot, which is why you need the big bowl. If you're using an electric whisk, this is the time to try the high setting!
Bake in the oven for about 10 minutes. While it's baking, put a piece of baking paper (bigger than the sponge) on the work top and cover with a good sprinkling of caster sugar.
The sponge will be golden on top and starting to shrink away from the sides when it's done. If you press the top gently, it should puff back up again.
Tip the sponge out onto the baking parchment. Try to do it gently, otherwise all the caster sugar will be blown off the baking paper. Quickly peel the parchment off the bottom of the sponge.
Score the sponge lightly 3cm in from one of the short ends and trim the long sides.
Roll it up from the scored end, leave the paper inside if this helps you to roll it.
When it's cool, unroll, fill, and then re roll with no paper inside. If you put cream or buttercream in a hot sponge, it will melt.