Instructions: [For a sponge cake one can, of course, make the basic fat-free sponge - actually, fat-free is a misnomer as it does contain eggs, but they mean no added fat - which is used for making swiss rolls. Annabel]

Whisk eggs and sugar until light and whisk leaves a trail when lifted out of the mixture. Fold in flour. Pour into greased and lined 12 x 8" cake tin and spread evenly. Bake at Mark 6 (200 C, 400 F) for 7-10 minutes. Turn immediately on to a sheet of greaseproof paper, cut off edges, spread with warm jam and roll up.

But you can make this cake in conventional sandwich tins, too, and flavour with cocoa powder, or coffee, or whatever.

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