Preheat oven to 200º C. Grease Swiss
roll tin 23 x 33 cm (flat baking tray) and line with one sheet of non
stick baking paper. Brush with melted butter.
Place eggs in a bowl over saucepan of
hot, but not boiling water, whisk eggs until light. Add 1/2 cup castor
sugar gradually and whisk until mixture becomes thick and creamy.
Remove bowl from saucepan. Gently
fold in the sieved flour. Add water and fold gently.
Pour mixture into prepared tin. Using
a knife, smooth and uniformly spread mixture to edges.
Bake for 6-8 minutes or until sponge
springs back at touch.
Lay a new sheet of baking paper on
lightly dampened cloth. Sprinkle baking paper with 1 tablespoon of
castor sugar. Carefully turn sponge cake upside down onto the new
sheet of baking paper sprinkled with castor sugar.
Stir up apricot jam. Warm slightly in
saucepan over low heat. Strain through sieve. Spread over sponge.
Using cloth, roll up sponge tightly
keeping paper on outside all the time. Leave in cloth until cool.
Remove paper and cloth.
Dust with icing sugar. Using a sharp
knife, cut into slices.
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