1

Preheat the oven to Gas Mark 6/200C/fan oven 190C. Line a 30cmx23cm/12x9in swiss roll tin with non-stick baking parchment.

2

Place the egg, 1 egg white and sugar in a bowl and whisk until the mixture is pale and creamy and leaves a trail when the whisk is lifted out.

3

In a separate bowl whisk the two remaining egg whites until they hold soft peaks.

4

Add the egg whites to the egg and sugar mixture, sift the flour over and very carefully fold in until well combined.

5

Spoon the mixture into the prepared tin, level the surface and bake for 10-12 mins until golden.

6

Turn out onto a piece of non-stick baking parchment on top of a dampened tea towel on a wire rack. Immediately remove the parchment on the cake, trim the edges and roll up so that the fresh parchment is inside the roll. Leave to cool.

7

Unroll the cake and spread with the jam. Reroll, cut into 8 and serve. Best eaten the same day or store in an airtight container for 1-2 days.