This recipe is best with
- 4 large eggs
- 120g castor sugar
- 20g butter, melted and cooled
- 120g plain flour
- Pinch of salt
- Grease sides of a 33 x 23cm swiss roll tin and line the base with non-stick parchment paper. Preheat oven to 200 ºC.
- Put eggs and sugar in a large bowl and place it on a pan of simmering water. Whisk with an electric handheld beater until mixture turns pale and is thick enough to leave a figure-eight trail when the whisk is lifted.
- Fold in sifted flour in batches using a rubber spatula. Pour melted butter slowly into the whisked mixture and gently fold in, cutting through the mixture with the spatula until evenly incorporated. (this is done gently so as not to knock out the air.)
- Pour batter slowly into the prepared tin. Bake in preheated oven for 12 to 15 minutes or until risen and firm. When fully cooked, the sponge will be golden brown, well-risen, firm and springy to the touch.
- Turn the sponge onto a piece of non-stick parchment paper sprinkled with castor sugar. Peel off the lining paper. Place another piece of nonstick parchment paper on the surface of the sponge, then roll up. Cool on a wire rack.
- Unroll sponge and spread with your favourite jam filling. Re-roll and sprinkle with a little extra castor sugar.