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1
Heat the oven to 220C/Gas mark 7.
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2
Grease and line a Swiss roll tin 20 x 30cm.
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3
Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
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4
Whisk for 10-15 minutes until thick and creamy.
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5
(I recommend an electric mixer!) Remove from the pan and whisk until cold.
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6
Sift the baking powder with the flour and salt, and fold in lightly.
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7
Pour into the prepared tin and bake for 10 minutes.
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8
Meanwhile, if using jam, warm.
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9
When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
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10
Peel off the lining paper.
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11
Trim off any crisp edges.
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12
Spread the cake with the warmed jam and roll up tightly.
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13
Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
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14
Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
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15
Cool completely.
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16
When cold, unroll carefully, spread with the filling and re-roll.
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17
Dust with caster sugar.
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18
Variation: chocolate Swiss roll.
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19
Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
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20
When cooked, roll up with greaseproof paper inside.
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21
When cold, prepare chocolate butter icing.
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22
Unroll carefully; spread with just over half the butter icing and roll up.
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23
Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
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24
For a Yule log, put a robin or sprig of holly on top of the roll.
