3 eggs

8 level tablespoons sugar

8 level tablespoons flour

Little jam

2 level teaspoons baking powder

2 tablespoons hot water



Beat yolks and whites separately till stiff, then beat together, add sugar and continue beating till thick. Stir in sifted flour and baking powder, mixing very lightly, add hot water. Pour into 3 Swiss roll tins measuring 10 inches by 8 inches, lined with greased paper and with sides greased, bake in a moderate oven about 8 minutes, lay a paper sprinkled with sugar over a damp cloth, and turn cake out on to this. While hot, quickly cut off edges of cake, roll up from each end to centre, then unroll, spread with warm jam, roll up again from each end to centre, when cold cut into 2 ½ inch rolls.