- 3 eggs
- 61/3 tbsp superfine sugar (1 of the tablespoons for sprinkling)
- 2/3 cup all-purpose flour
- 31/2 oz raspberry jam
You will need a 15 x 12 inch baking sheet, lined with parchment paper.
Preheat the oven to 350ºF.
Beat the eggs and sugar together in a large bowl--using a hand whisk or an electric mixer--until the mixture is light and creamy and has doubled in size.
Fold in the flour very gently so that you do not lose any of the airy volume that makes this cake so light.
Pour the mixture carefully onto the lined baking sheet and cook in the oven for 6 minutes, or until pale golden brown.
While the cake is in the oven, gently warm the jam in a small saucepan and set aside. Lay a clean dish towel on the work surface and sprinkle with 1 tablespoon superfine sugar. Turn the cake onto the sugared cloth and gently peel away the paper. Spread the surface of the cake generously with the warm jam, then, using the cloth, roll the cake away from you, up into a fairly tight roll. Leave the cloth in place on the outside of the roll for a few minutes. Then remove the cloth and gently transfer the jelly roll to a wire rack to cool.
Recipe courtesy of The Perfect Ingredient: 5 Fantastic Ways to Cook Apples, Beets, Pork, Scallops, and More by Bryn Williams/Kyle Books, 2012.