60g castor sugar
Preheat oven to 200C. Line a 28 x 28cm sq cake pan with parchment paper.
In a clean bowl, beat eggs with whisk. Add sugar, then place bowl over a pot of simmering water & mix well.
When egg mixture is warm, use an electric mixer & beat on high speed until light & fluffy. Reduce speed to low & continue beating for abt 1 min. Gently fold in flour with spatula.
Pour batter into prepared pan & spread evenly. Bake for 10-13 mins.
When Swiss roll sponge is done, remove fm pan and place in a big plastic bag to cool. ( I placed it on cooling rack then place in plastic bag.) no need to seal.
Spread whatever fillings u prefer & roll up.