Start by greasing and lining a 9x 13 inch ( 22 x 33 cm) sheet pan with parchment / baking paper.

Preheat the oven to 356°F / 180°C

Beat the eggs and sugar for 5 minutes. You will see air bubbles in the beaten mixture and it should appear pale and creamy.

Then using a spatula or spoon, gently fold the flour into the beaten mixture, just until combined. Do not whisk or beat the flour into the mixture, because you do not want to deflate that airiness created in the eggs and sugar.

Evenly spread the batter onto the lined sheet pan.

Bake for 15 to 20 minutes until the cake is baked and lightly browned. It should springy texture when touched. Do not overbake the cake. Overbaking will result in a dry, baked texture.

Immediately after baking, turn out the cake,onto baking / parchment paper dusted with powdered sugar

Remove the lining and trim off a bit of the stiff edges, which would cause it to crack during rolling.

Leave the rolled cake to cool completely in the parchment paper. I usually cover the parchment rolled swiss roll with a clean damp tea towel. I find that this keeps the sponge soft during the cooling process and makes it easier to re-roll it after it has cooled.

After it has cooled completely, unroll the sponge which will be slightly curved, so do not force it down, or it will crack. The curve will make rolling it back with the filling much easier.

Spread on the filling and roll it up again without the paper. Decorate as you prefer.