SPONGE ROLL WITH JAM & CREAM

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 8

3 eggs

2/3 cup (150g) caster sugar

½ cup (75g) wheaten cornflour

2 tablespoons custard powder

¾ teaspoon cream of tartar

½ teaspoon bicarbonate of soda

¾ cup (180ml) thickened cream

1/3 cup (110g) raspberry jam

1 tablespoon icing sugar

1 Preheat oven to 180°C/160°C fan. Grease a 25cm x 30cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.

2 Beat eggs and ½ cup of the caster sugar in a small bowl with an electric mixer until thick and creamy and sugar is dissolved. Fold in triple-sifted dry ingredients (see tip on page 121).

3 Spread mixture into pan; bake for 12 minutes or until top of sponge springs back when lightly touched.

4 Meanwhile, beat cream in a bowl with electric mixer until soft peaks form. 5 Place a piece of baking paper cut the same size as the pan on the bench; sprinkle with the remaining caster sugar. Turn sponge onto paper; peel lining paper away.

Cool; trim all sides of sponge.

6 Spread sponge with jam, then cream, leaving a 1cm border.

Using the paper as a guide, roll the sponge from a short side.

Cover with plastic wrap; refrigerate for 30 minutes or until firm.

Before serving, dust with sifted icing sugar.

“These little jewels of cake, cream and jelly are made in old-fashioned gem iron tins, which give the cakes their signature round shape.”

Frances Abdallaoui, Food Director, The Australian Women’s Weekly