Swiss Roll

Preheat the oven to 200°C. Line the base and sides of the Swiss roll tin with baking parchment. In a large bowl set over a pan of simmering water, whisk the eggs, sugar, and a pinch of salt with an electric hand whisk for 5 minutes, or until very thick and creamy - any of the mixture dripping from the beaters should sit on the surface for a few moments before sinking in.

Remove the bowl from the pan and sit it on a work surface. Whisk the mixture for another minute, or two until cool. Sift in the flour, add the vanilla extract, and fold in very gently. Pour into the tin and gently level into the corners. Bake for 12-15 minutes, or until firm to the touch and the cake has shrunk away from the sides of the tin.

Sprinkle a large sheet of baking parchment with caster sugar, then turn the cake out upside-down onto it. Leave to cool for 5 minutes, then peel off the parchment the cake was cooked in. If the jam is too thick to spread, warm it in a pan, then spread it over the top of the cake. Make a small indent with the back of a knife along one of the short sides, about 2cm in from the edge. With this side facing towards you, start to roll the cake up, using the parchment to keep it tightly rolled and in shape. When the cake is completely rolled up, leave to cool in the parchment. Peel off the parchment and place the cake, joint downwards, on a serving plate. Dust with extra caster sugar, if needed, before serving.