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You'll be surprised how easy it is to make this gorgeous dessert.
Preheat oven to 180C.
Grease a 26cm x 38cm baking tin and line with baking paper.
In a stand up mixer, whisk together the eggs and sugar for 5 to 10 minutes on a high speed, or until thick and pale.
In 3 separate batches, carefully fold the sifted flour and baking powder into the mixture.
Spread onto the prepared baking tin and bake for 10 minutes or until golden brown (try not to over cook or it will break when you roll it up).
Lay a piece of baking paper on a flat surface, and sprinkle with caster sugar (to stop the cake from sticking).
Carefully invert the tin and release the cake onto the sugared baking paper. Using a sharp knife, carefully score the cake along the longest side, but without cutting all the way through. This will help to roll the cake. Working quickly while the cake is warm, cover the cake with a damp tea towel and quickly roll it with the towel on one side, and the baking paper on the other side. Rolling the cake while it is still warm will prevent it from drying out and cracking.
Allow the cake to cool while it is rolled up.
Meanwhile, whip the cream and give the jam a stir so it is easy to spread across the cake.
When cool, unroll the cake.
Leaving a centimetre border around the outside, spread the cake with jam, followed by whipped cream. Carefully roll the cake back into the same shape as you did before. Dust with icing sugar and serve.
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