Ingredients A (cake) 6 eggs 3/4C sugar 1T hot water 100ml oil 1 & 1/4C self-raising flour (sieved) Stir oil through the beaten egg roll batter in shallow tin Beat the eggs and sugar for 5 minutes until light and fluffy. Fold in the flour. Pour into 2 big, shallow tins and bake in a preheated oven at 180 degrees Celsius for about 12 minutes or until a skewer inserted in the middle comes out clean. Roll up the cake while still hot Flip over onto a clean piece of baking paper and immediately roll it up with the help of the paper. Leave it to cool. While waiting, you can make the jelly to fill the swiss roll, I chose Lychee , because it kind of glows, don't you think?