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.
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Ingredients
Method
1.Grease a 25cm x 30cm Swiss roll pan, line base and sides with paper, grease paper well.
2.Preheat oven to 180°C (160°C fan-forced).
3.Beat eggs in small bowl with electric mixer for about 3 minutes or until thick and creamy. Gradually add sugar, beat until dissolved between each addition. Transfer mixture to large bowl, fold in sifted flour and water. Spread mixture into prepared pan, bake about 10 minutes. Warm jam gently in saucepan over low heat. Turn cake immediately on to paper, sprinkled with extra sugar. Trim edges from sides of cake. Spread hot cake evenly with hot jam, roll up from the short side using paper as a guide.
Keeping time: 1 day. This is delicious served warm with cream either as a cake or a dessert.
Note
