Brush a shallow, 30 x 25 x 2 cm swiss
roll tin with melted butter or oil.
Line base and two sides with paper;
Sift flour three times onto
Using electric beater, beat eggs in
small mixing bowl for 5 minutes or until thick and pale.
Add sugar gradually, beating
constantly until dissolved and mixture is pale and glossy. Transfer
mixture to large mixing bowl.
Using a metal spoon, fold in flour
quickly and lightly.
Spread mixture evenly into prepared
tin; smooth surface. bake for 10 to 20 minutes or until lightly golden
and springy to the touch.
Turn cake out onto a dry, clean
tea-towel covered with greaseproof paper that has been sprinkled with
the extra sugar; leave for 1 minute. Using the tea-towel as a guide,
carefully roll cake up with the paper; leave for 5 minutes or until