Steps
- Preheat the oven to 425°F / 220°C. Grease and line a 13 × 9in / 33 × 23cm rimmed baking pan with parchment.
- Whisk 4 large eggs and 100g of superfine sugar until pale and thick enough to leave a trail. Sift in 100g of self-rising flour and gently fold; spread evenly in the pan.
- Bake for 10-12 minutes, until golden and pulling away from the edges. Turn onto a sheet of parchment dusted with superfine sugar; peel off the parchment.
- Trim the edges and lightly score a line ¾in / 2cm from a long edge. Cool slightly, spread with 175g of strawberry jam, and roll firmly from the scored edge, using the paper to help. Cool before slicing.