Scottish Swiss Roll
3oz caster sugar
3oz plain flour
1 tbsp warm water
Whisk eggs and sugar together until mixture is thick enough to retain trail of whisk.
Lightly fold in sifted flour, using metal spoon.
Line swiss roll tin 30 x 22.5cm (12x9 in) with greased paper.
Add the warm water to the mixture and pour into tin.
Bake: 375 F 15-20 mins
(or) 200Â°C 15-20 mins
When cooked turn out on sugared paper on top of wet tea towel.
Quickly trim edges, spread with warmed jam, and roll up,
sprinkle with fine sugar.