Peach Melba Swiss Roll

[Becky]

Peach Melba Swiss Roll:

4 eggs
100g caster sugar
100g self-raising flour
Small tin of peaches in syrup
About 4 tbsp. of raspberry jam

1. Whisk together the eggs and sugar until very pale and much bigger in size. The whisk should leave a trail in the mixture when it's ready.
2. Fold in the flour and gently pour into a swiss roll tin (25cm by 35cm) lined with baking parchment
3. Bake in the oven for around 10 minutes at 200 deg C
4. Once baked, remove from the oven and take off the baking parchment. Lie the cake face down on another piece of parchment sprinkled with caster sugar and roll up in the parchment (scoring a line along the shorter end about 1 inch from the edge helps get it going). Unroll and allow to cool a bit.
5. Brush the sponge with some of the syrup from the peaches, and then spread with the jam. Cut the peaches into smaller pieces and sprinkle them over the jam, and roll up.

We ate it with some honeycomb ice-cream which was gorgeous!