Preheat oven to 230C. Grease a Swiss roll tin and line the base with paper
Whisk egg and sugar
Whisk in the glycerine
Sieve the flour and salt and carefully mix like folding into the mixture
Pour into the prepared tin and spread evenly
Bake for 5-10 minutes until risen and cooked
Turn out onto a large sheet of paper, sprinkle sugar in the paper
Remove the paper from the base of sponge
Quickly spread with jam
Roll up firmly from one end
Cool on a wire rack
wiss roll will crack when rolling if any of the following faults occur during production* lack of aeration* mixture unevenly spread* overcooking* allowed to cool before rolling
