Swiss Roll

Preheat oven to 200c/200c fan/Gas mark 6. Grease and line a 16x28cm baking tray with Grease proof baking parchment

Measure out 50g of Caster Sugar and add to mixing bowl, then break two eggs and add to Caster Sugar

Use Electric Beater to beat the mixture quickly and thoroughly for 5 mins until thick and pale. Remember to make sure: The mixture increases by three fold (3x). Then Gently fold in 50g of Plain Flour with a Spatula/Wooden Spoon.

Pour the mixture carefully into the greased baking parchment lined tray and spread out to corners and make it flat and level as possible. Then put into oven for 7-8 mins until firm and golden. Do not overbake or the sponge will break whilst rolling it.

Whilst the sponge is baking, you can do a bit of washing up and also get some grease proof baking parchment and get Gransulated White Sugar and in a sugar shaker or tea spoon and sprinkle sugar all over

Remove from oven after baking and flip sponge out of tray top first on to the sugared paper. Very gently pry and peel parchment off the sponge.

Roll the sponge from the short end in the sugared paper gently for desired roll, then unroll the sponge and quickly add jam and buttercream to the sponge and spread out to edges. If you don't do it quickly when rolled it will collapse and break

Roll the sponge up again with jam and then leave it cool down on cooling rack and then here you have your swiss roll. Afterwards feel free to decorate your roll