Swiss Roll

3 eggs
170 g sugar
120 g plain flour
2 tsp baking powder
50 ml milk

Filling: 200 g firm jam or fruit purée

Beat the eggs and sugar until light and fluffy.
Mix the flour and baking powder then fold it into the egg mixture. Add the liquid and mix together.
Spread the mixture onto a sheet of baking paper in a wide pan (30 x 40 cm).
Bake in the middle of the oven for about 5 minutes.
Turn out onto a piece of baking paper sprinkled with sugar. Remove the paper the cake was baked on.
Spread with the filling straight away and roll up quickly.
Place seam side down and leave to cool before slicing.

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