SPONGE ROLLETTES

Ingredients:
Eggs - 2
Castor sugar - 1/2 cup
Self raising flour - 3/4 cup
Hot water - 2 tbsp
Strawberry jam
Castor sugar

Method:

• Grease a Swiss roll tin (13*10") and line with greased, greaseproof paper. Beat the eggs until thick, gradually beat in the sugar and continue beating until very thick and creamy.
• Sift the flour three times, fold in and then quickly fold in the hot water.
• Pour into the prepared tin, tilting to fill corners.
• Bake in a moderately hot oven for 12 minutes.
• Turn on to a tea towel sprinkled with castor sugar, peel off the lining paper and cut off the crisp side crusts.
• Roll up, unroll, then cut into thirds lengthwise.
• Spread each strip with jam, cut each into thirds crosswise and roll up.