Swiss Roll

1. Grease two swiss roll tins (23 x 33 x 2-3cm) and line with baking paper.
2. Pre-heat oven to moderate (180 degrees celsius).
3. Beat egg whites until stiff.
4. Add sugar gradually, continuing to beat between each addition.
5. Whisk egg yolks together with the warm water.
6. Add egg yolks to mixture and beat again until well combined.
7. Sift flour together with baking powder and salt. Fold into mixture gradually until combined.
8. Add half of the mixture to each tin and smooth out to edges.
9. Bake for 10-12 minutes.
10. Allow cakes to cool in tin for 10 minutes.

Rolling and filling

1. Sprinkle two sheets of baking paper (slightly larger than the swiss roll tins) with caster sugar.
2. Carefully flip the warm sponge onto the baking paper sheets (and peel away the baking paper the sponges were cooked in).
3. Use the baking paper to roll the sponges up firmly and leave to cool completely.
4. When the sponges are cool, unroll gently. Spread the jam or cream (or both) filling evenly over the surface of the sponge, leaving a gap of about 5 cm at one end. Slowly roll the sponges up again.
5. Serve with the open edges on the bottom to keep the sponges tightly rolled. Dust with icing sugar.