The most impressive, easiest dessert you will ever make!

In less than 30 mins, from start to finish, and all in one bowl!

Don’t be fussed by how delicate this should be to make. I throw everything in one bowl and it turns out spectacular. By whipping the eggs together and leaving them longer, you get the same result as splitting the yolks form the whites and beating separately.


4 Eggs

1/2 Cup Castor Sugar

3/4 Cup Self Raising Flour

Optional: 2 Tblspn Cocoa and less SR flour, Or few drops Almond or Vanilla essence.

Grease a 25cm x 30cm Swiss roll pan. Line base with being paper, lightly spray with cooking spray.

In a mixmaster, put the 4 eggs, 2 tblspn water and sugar. set on high and leave for about 5 mins until almost Snow White.

Meanwhile sift the flour (and cocoa if used) Sift at least twice, 3 times is better.

On top of whipped eggs, firstly add a tablespoon of flour mix and stir in with a metal spoon. Then add half and stir through and finally last amount of flour. If mixture is very firm, you can leave off 2 tblspn flour.

Once stirred through, pour into baking tin and bake on moderate oven for 4-5mins, turn tray around and bake a further 3-4 mins.

Sponge shouldn’t colour, only bake through and be gentle to touch. Do not bake longer than 12 mins.

Meanwhile, on kitchen bench, first lay down a tea towel and then lay out a sheet of baking paper and lightly coat with castor sugar (do not use powdered sugar)

take cake out of oven when cooked and let rest for 2 mins.

then be ready to flip the cake over/upside down on top of sugared baking paper. Once cake is there, remove bottom paper from cake  and then replace it loosely 

Grab the edge of the tea towel and firmly roll up with cake and paper inside. Be gentle but firm. Leave rolled for about 2-3 mins and then unrioll. Leave paper loosely over the top to stop drying out.

While cake is cooling whip the cream. Then you can layer jam over the warm cake which helps cool it down. Cover in cream up until an inch away from the edge and re-roll up. 

Trim the edges and place on a serving palter. decorate as you will and serve.