Preheat oven to gas mark 6 and line a 28cmx18cm swiss roll tin.

Whisk the eggs and sugar until pale and thick and then fold in the flour.

Pour into the tin and bake for about 10-12mins or until golden brown.

Put a sheet of greaseproof paper on a work surface and sprinkle with caster sugar.

Tip the hot cake onto the sugared paper and let cool for a few mins.

Trim the edges, spread with jam and carefully roll up. Dust with icing sugar and serve.