Great for a teatime treat, this light sponge cake is best eaten on the day it’s made.
Serves 8-10. Ready in 40 minutes, plus cooling time

Ingredients:
• 100g caster sugar, plus extra for sprinkling
• 3 large eggs
• 100g self-raising flour
Filling
• 100g unsalted butter, softened
• 225g icing sugar
• Few drops vanilla extract
• 6 tbsp apricot conserve

Method:
1. Preheat the oven to 200C, Fan 180C, Gas 6. Lightly grease a 33x23cm Swiss roll tin and line the base and sides with baking paper. Lightly grease the baking paper.
2. Place the eggs and sugar in a large mixing bowl and whisk with a hand-held electric whisk until the mixture is very thick and pale and the whisk leaves a trail when lifted out – this will take 8 to 10 minutes.
3. Sift the flour over the whisked mixture, and gently fold it in with a metal spoon until just incorporated. Turn the mixture into the prepared tin, tilting it gently to make sure the mixture spreads evenly into the corners.
4. Bake in the preheated oven for 8 to 10 minutes until the sponge is pale golden and springs back when lightly pressed with your fingertips. Whilst the cake is baking, place a sheet of baking paper on a clean damp tea towel and sprinkle with 2tbsp caster sugar.
5. Quickly invert the hot sponge onto the paper and peel off the lining paper. Trim the edges of the sponge and roll up firmly from one short end with the paper inside. Leave to cool completely.
6.To make the buttercream filling, beat together the butter and vanilla extract then gradually beat in the icing sugar until smooth and creamy.
7.Carefully unroll the cooled cake and remove the paper. Spread the buttercream over the sponge then spread the apricot conserve on top. Gently re-roll and serve sliced.

Tip
For a chocolate version replace 25g of the flour with 25g sifted cocoa powder.