Bring the eggs to room temperature. Then beat them with sugar on high speed for 5–7 minutes until the mixture is pale and fluffy. In a separate bowl, sift the flour with baking powder, then ...

Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool. For the sponge, preheat the oven to 190C/170C Fan/Gas 5.

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...