- 3 eggs
- 1/3 cup [75 g / 3 ounces] caster [superfine] sugar []
- 1/2 cup + 2 teaspoons [75 g / 3 ounces] self-rising flour
- Caster sugar, to dust dish cloth
- 5 tablespoons [75 mL] raspberry jam
- Icing sugar, to sprinkle
|
- Preheat oven to 400°F [200°C / gas 4].
- Whisk together eggs and sugar for about 10 minutes, until very pale and thick, and mixture trails off the whisk in ribbons.
- Fold in flour, then spoon dough into a greased and lined 12 x 8-inch [30 x 20-cm] jelly roll pan.
- Bake into preheated oven for approximately 10 minutes, until well risen and firm to the touch.
- Sprinkle a clean dish cloth with caster sugar and invert done cake onto the towel.
- Remove lining paper, trim the edges and run a knife about 1 inch [2.5 cm] in from the short edge, cutting half-way through the cake.
- Roll-up the cake from the cut edge.
- Leave to cool completely, onto a wire rack.
- Unroll and spread cake with jam.
- Roll-up again and serve, sprinkled with icing sugar.
|
