Ingredients

• 3 large eggs, at room temperature
• ½ cup caster sugar
• 1 cup self-raising flour
• 3 tblsp milk
• 1 tblsp butter, melted

Filling

• 300 ml bottle cream, lightly whipped
• 1 cup lemon honey or jam
• caster sugar or icing sugar for dusting

Method

1. Separate the eggs. Beat the egg whites in a clean bowl until they are stiff but not dry.
2. Gradually beat in the caster sugar and continue beating until the mixture is glossy. Beat in the egg yolks.
3. Sift the flour and fold into the beaten egg mixture with the milk and melted butter.
4. Spread into a greased, paper-lined 20cm x 30cm swiss roll or slice tin.
5. Bake at 180°C for 12-15 minutes until the sponge is cooked. You can tell by touching the centre of the sponge which should feel soft, but cooked and not moist or under-done.
6. While the sponge is cooking place a sheet of grease-proof paper on a dampened tea towel. Dust the grease-proof paper with caster sugar. Turn the sponge out onto the paper and carefully remove the lining paper. Quickly roll up the sponge, rolling the grease-proof paper inside. Stand for one minute, unroll and re-roll without the paper.
7. When cold, gently unroll, fill with whipped cream and lemon honey or jam, then re-roll. Dust the top with extra caster or icing sugar. Eat while fresh.