← Nouns Cooking · Bakery

Ingredients

• 4 large eggs, at room temperature
• 100 g caster (superfine) sugar
• 1 tsp Vanilla extract
• 100 g Self-raising flour, sifted
• 2 tbsp caster sugar, for dusting
• 200 g strawberry or raspberry jam

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Grease a 23 x 33 cm Swiss roll tin and line it with baking paper.
2. Whisk the eggs, sugar and vanilla with an electric whisk for 6–8 min, until very thick and pale and the mixture leaves a ribbon trail on the surface when you lift the beaters.
3. Sift the flour over in two goes, folding it in gently with a large metal spoon so you keep as much air as possible.
4. Pour into the tin, ease it into the corners and level it lightly. Bake for 8–10 min, until golden and springy and just shrinking from the sides.
5. Meanwhile, lay a sheet of baking paper on the worktop and sprinkle it with the dusting sugar. Warm the jam a little so it spreads easily.
6. Turn the hot sponge out onto the sugared paper and peel off the lining. Score a line 2 cm in from one short end, spread with jam, then roll up firmly from that end, using the paper to help. Cool seam-side down.

Tips

• Roll the sponge while it is hot; once it cools it cracks.
• For a cream filling, roll the hot sponge up with the paper inside, let it cool, then unroll, spread with jam and whipped cream and roll again (it is then no longer dairy-free).

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food King Arthur Baking BBC Food