|3 large eggs||¾ cup self-rising flour|
|½ cup granulated sugar, plus extra to sprinkle||6 tbsp strawberry jam, raspberry jam, lemon curd, or Nutella|
|1 tsp vanilla extract|
Preheat the oven to 400 F (200 C). Line the bottom and sides of a 13 x 9 x 2in (32.5 x 23cm) jellyroll pan with parchment paper. In a large bowl set over a saucepan of simmering water, beat the eggs, sugar, and a pinch of salt with an electric mixer for 5 minutes or until very thick and creamy-any batter that drips from the beaters should rest on the surface for a few seconds before sinking in.
Remove the bowl from the saucepan and place it on a work surface. Beat the mixture for about 2 minutes, or until cool to the touch. Add the vanilla and sift in the flour, and fold in gently. Scrape into the prepared pan and gently spread in an even layer, reaching into the corners. Bake for 12-15 minutes or until the top is firm to the touch and the cake has shrunk from the sides of the pan.
Sprinkle a large sheet of parchment paper with granulated sugar, then invert the cake onto it. Let cool for 5 minutes, then carefully peel away the parchment that clings to the top of the cake. If the jam is too thick to spread, warm it in a saucepan, then spread it over the cake. Make a small indentation with the back of a knife along one of the short sides, about ¾ in (2cm) in from the edge. With this side facing toward you, roll the cake into a cylinder, using the parchment paper to ease the process. When the cake is completely rolled up, leave to cool completely. Place the cake, seam-side down, on a serving plate. Dust with extra sugar before serving.
Swiss rolls are best eaten on the same day they are made. Serve with ice cream or whipped cream.
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