Swiss roll

Instructions

1. Preheat the oven to Gas Mark 6/200C/fan oven 190C. Line a 30cmx23cm/12x9in swiss roll tin with non-stick baking parchment.
2. Place the egg, 1 egg white and sugar in a bowl and whisk until the mixture is pale and creamy and leaves a trail when the whisk is lifted out.
3. In a separate bowl whisk the two remaining egg whites until they hold soft peaks.
4. Add the egg whites to the egg and sugar mixture, sift the flour over and very carefully fold in until well combined.
5. Spoon the mixture into the prepared tin, level the surface and bake for 10-12 mins until golden.
6. Turn out onto a piece of non-stick baking parchment on top of a dampened tea towel on a wire rack. Immediately remove the parchment on the cake, trim the edges and roll up so that the fresh parchment is inside the roll. Leave to cool.
7. Unroll the cake and spread with the jam. Reroll, cut into 8 and serve. Best eaten the same day or store in an airtight container for 1-2 days.