| 4 eggs
½ cup caster sugar 1/3 cup icing sugar |
1 cup self-raising flour
1/3 cup hot milk |
½ cup whipped cream
2 tbsps raspberry jam |
| 1. Grease and line a 10½ x 12¾-inch
swiss roll tin. Beat eggs and sugar until thick and creamy.
2. Sift flour and fold into egg mixture. Combine milk with the batter and pour into prepared pan. Bake at 190oC (375oF) for 20 to 25 minutes. 3. Turn sponge onto a damp teatowel sprinkled with caster sugar. Remove lining paper from sponge and carefully roll up from the short end. Leave aside to cool completely. 4. Unroll sponge, spread with raspberry
jam and reroll. Sprinkle with icing sugar and serve.
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