Preheat and Prepare the Pan: Preheat the oven to 400°F (200°C). Grease a 13x9-inch Swiss roll tin with butter and line it with parchment paper.

Make the Sponge Batter: In a large bowl, beat the eggs and granulated sugar together with an electric whisk for about 5–7 minutes until the mixture is pale, thick, and fluffy. Sift the self-raising flour over the mixture and gently fold it in with a spatula, taking care not to deflate the batter.

Bake the Sponge: Pour the batter into the prepared tin and spread it evenly. Bake for 8–10 minutes, or until the sponge is golden brown and springs back when lightly pressed.

Prepare the Rolling Surface: Lay a clean kitchen towel on a flat surface and sprinkle it generously with granulated sugar.

Roll the Sponge: Once baked, turn the sponge out onto the sugared towel. Peel off the parchment paper. While the sponge is still warm, roll it up tightly with the towel, starting from the shorter side. Let it cool completely in the rolled position.

Fill and Re-Roll: Once cooled, carefully unroll the sponge. Spread a thin layer of raspberry jam evenly across the surface. Re-roll the sponge without the towel, keeping it as tight as possible.

Finish and Serve: Transfer the Swiss roll to a serving plate and dust with confectioners’ sugar. Slice and serve.