INGREDIENTS

INSTRUCTIONS

Preheat the oven to Gas Mark 7/220 C/425 F.  Line a 30 x 20 cm (12 x 8
inch) swiss roll tin with lightly-oiled  greaseproof paper.  Whisk the
eggs and sugar in a large bowl until the mixture is pale and  leaves a
thick trail when the whisk is lifted.  Sift the flour and salt together
and, using a metal spoon, fold it  carefully into the whisked mixture
with a tablespoon of hot water.  Pour the mixture into the prepared
tin, tilting the tin until it is  evenly covered with the mixture. Bake
at once for 10 minutes or until  well risen, golden and springy to the
touch.  Invert the hot swiss roll paper-side up on to a work surface,
and  cover with a damp tea-towel.  Leave for 1 minute then lift off the
tea-towel and peel away the  lining paper.  Trim the edges of the
sponge and place a clean sheet of greaseproof  paper over the sponge,
and then roll up at once from the short side.  When cold, unroll the
sponge; spread with the yogurt and top with the  raspberries.  Re-roll
the sponge and serve at once.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 93mg
Sodium: 298.6mg
Potassium: 90.5mg
Carbohydrates: 13.1g
Fiber: 2g
Sugar: 1.2g
Protein: 4.6g