Name: Raspberry jam roll
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 4 eggs; 3/4 cup (165g) caster sugar, plus 1/4 cup (55g) extra; 1 1/2 teaspoon vanilla extract; 1/2 teaspoon grated lemon rind; 1/2 cup (75g) self-raising flour; 2 tablespoon wheaten cornflour; 1 tablespoon boiling water; 1/2 cup (160g) raspberry jam, warmed

Raspberry jam roll

Also known as a jelly roll in the United States, this filled and rolled sponge cake has long been a favourite in Britain and Australia, although its true origins are obscure. Quick and easy to make yet very impressive-looking, slices of the roll are good served warm or at room temperature with a dollop of whipped cream.

Ingredients

4 eggs

3/4 cup (165g) caster sugar, plus 1/4 cup (55g) extra

1 1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon rind

1/2 cup (75g) self-raising flour

2 tablespoon wheaten cornflour

1 tablespoon boiling water

1/2 cup (160g) raspberry jam, warmed

Method

1.Preheat the oven to 200°C. Grease a 25cm x 30cm Swiss roll pan, and line base and long sides of pan with baking paper, bringing paper 5cm over the edges.

2.In a large bowl, beat eggs for about 8 minutes with an electric mixer until pale and thick. Gradually add sugar, vanilla and rind; beat until thick.

3.Sift combined flour and cornflour three times onto baking paper. In two batches, lightly fold flour mixture and boiling water into egg mixture. Pour mixture into prepared pan, gently spreading mixture into corners.

4.Bake for about 10 minutes or until top of cake feels soft and springy when touched lightly with fingertips.

5.Meanwhile, place a damp tea towel onto a flat surface. Top with a piece of baking paper; sprinkle paper evenly with extra sugar. When cooked, immediately turn cake onto sugared paper, quickly peeling away the lining paper. Working rapidly, use a serrated knife to cut away crisp edges from all sides of cake.

6.Roll cake firmly from one of the short sides with paper inside, then allow to cool. Unroll, spread evenly with jam. Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape.

This recipe is best made on the day of serving.
Note

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