- 4 large, free-range eggs, separated
- 200 g caster sugar
- 3 T milk
- 140 g self-raising flour
- a pinch of salt
- extra caster sugar, to roll the Swiss roll in
- raspberry or strawberry jam, to spread
- 125 ml fresh Ayrshire whipping cream
Preheat the oven to 180ºC.
Beat the egg yolks and sugar until creamy and light. Mix in the milk
Sift in the flour and salt.
Beat the egg whites until stiff them fold them into the egg yolk mixture with the flour.
Spread the mixture onto a well-greased 23-cm baking tray and bake for 15 minutes.
Sprinkle a clean tea towel with caster sugar and turn the cake out onto it. Roll it up, gently, and leave, covered, until it has cooled down.
Gently unroll the cake and spread with jam and then the whipped cream, leaving a small gap around the edges to prevent it oozing out as you roll.
Carefully roll up again. Dust with extra caster sugar if needed.
Cook's note: if the jam is 'stiff' and difficult to spread, gently heat in a small saucepan if for a few minutes over low heat until it loosens up a bit. Also, if you want to avoid the tiny seeds in raspberry jam, use strawberry jam instead. Alternatively, warm the raspberry jam and push it through a fine sieve before using.