Preheat oven to 200C, 180 fan, gas 6.
Grease and line a 33cm x 23cm Swiss roll tin or shallow baking tray with baking parchment.
Sift the flour into a small bowl and set aside.
In a large bowl, whisk the eggs and sugar for about 10 minutes, until the mixture is pale and light and the whisk leaves a trail.
Using a large metal spoon, gradually and gently fold the flour into the mixture, until evenly mixed.
Gently pour the mixture into the tin and lightly level the surface. Bake for 8-10 minutes until well risen, golden and firm to the touch.
While the Swiss roll is baking place a large piece of baking parchment onto the work surface. As soon as the cake is baked turn out onto the paper, and remove the parchment the Swiss roll was cooked on. Trim the edges of the cake and then spread quickly with raspberry jam.
Roll up from a short end, using the sugared parchment to help, so the cake will be fully enclosed within the parchment.
Leave to cool in the parchment paper to maintain shape.
To make the icing, sift the icing sugar into a small bowl, add enough water to make a smooth icing. When the Swiss Roll is cold evenly coat the top with the icing.