1 cup self-raising flour, sieved
1/2 cup castor sugar
1 tablespoon castor sugar
1 tablespoon water
1/2 cup jam
1 tablespoon icing sugar
melted butter for brushing
Preheat oven to 200º C. Grease Swiss roll tin 23 x 33 cm (flat baking tray) and line with one sheet of non stick baking paper. Brush with melted butter.
Place eggs in a bowl over saucepan of hot, but not boiling water, whisk eggs until light. Add 1/2 cup castor sugar gradually and whisk until mixture becomes thick and creamy.
Remove bowl from saucepan. Gently fold in the sieved flour. Add water and fold gently.
Pour mixture into prepared tin. Using a knife, smooth and uniformly spread mixture to edges.
Bake for 6-8 minutes or until sponge springs back at touch.
Lay a new sheet of baking paper on lightly dampened cloth. Sprinkle baking paper with 1 tablespoon of castor sugar. Carefully turn sponge cake upside down onto the new sheet of baking paper sprinkled with castor sugar.
Stir up jam. Warm slightly in saucepan over low heat. Strain through sieve. Spread over sponge.
Using cloth, roll up sponge tightly keeping paper on outside all the time. Leave in cloth until cool. Remove paper and cloth.
Dust with icing sugar. Using a sharp knife, cut into slices.
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