Ingredients

110g caster sugar
3 large eggs
2 tsp cold water
An extra 40g caster sugar for dusting 

Filling

85g softened butter
200g icing sugar
1 tbsp milk
1 tsp vanilla extract
175g apricot jam, sieved


Additional Equipment

Swiss roll tin
Baking parchment

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Method

1. Line a Swiss roll tin with baking parchment. 

2. Preheat oven to Gas Mark 6/200°C/180°C fan

3. Whisk together eggs and 110g sugar until pale and thick, adding in the water about halfway through. 

4. Fold in the Flour Mix.

5. Put into a prepared tin and bake near top of oven for 10 minutes until golden brown.

6. Turn out on to baking parchment thickly dusted with 40g caster sugar, trim edges and roll with paper inside, leave to cool.

7. Make filling - cream together butter, icing sugar, milk and vanilla extract. Unroll cooled cake and spread with the butter cream and apricot jam.

8. Re-roll.


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