Preheat the oven to 180°C/160°C fan/gas 5. 4. Grease and line a Swiss roll tin (16 x 28cm) with baking parchment.

With an electric hand whisk, combine the eggs and sugar for 5 minutes, or until thick and pale. Using a large metal spoon, gently fold in the flour in two batches. Fill the tin halfway with the mixture and gently press it into the corners. Bake for 10 to 12 minutes, or until golden and firm. If you overbake the sponge, it will break when rolled.

Sprinkle 2 tbsp sugar over a square of baking parchment while the sponge is baking. Microwave for 20 seconds to warm the jam.

Place the baked sponge on the sugared parchment paper. Remove the lining paper and spread the warm jam over the sponge. Roll up from the short edge, aided by the paper, and cool on a wire rack.