Total Steps
10
Ingredients
6
Tools Needed
3
Ingredients
- sugar for dredging
- 1 cup raspberry jam
- 3 tablespoons boiling water
- 1 cup caster sugar
- 3 eggs
- 1 cup self-raising flour
Instructions
Step 1
Grease a 30cm X 25cm swiss <a href="/technique/LTNN8R88/roll">roll</a> tin, line with greaseproof paper and brush with <a href="/technique/LWS4TC42/melted-butter">melted butter.</a> Set oven temperature to moderately hot (360F).
Step 2
<a href="/technique/WRFN6T6X/separate">Separate</a> eggs.
Step 3
In a <a href="/technique/WZLWW3YP/clean">clean</a> bowl, <a href="/technique/3CYMY2D7/beat">beat</a> egg whites until stiff, gradually add caster sugar, <a href="/technique/3CYMY2D7/beating">beating</a> until sugar is <a href="/technique/PXKXVQTM/dissolved">dissolved</a> and mixture is thick and glossy.
Step 4
Add yolks and <a href="/technique/3CYMY2D7/beat">beat</a> until combined. Sift all <a href="/technique/RF7SRX43/dry">dry</a> ingredients together, and gently <a href="/technique/8M4FMXQ6/fold">fold</a> into mixture. <a href="/technique/NX588QBK/spoon">Spoon</a> <a href="/technique/W7VKDJHH/boiling">boiling</a> water around edge of bowl and <a href="/technique/8M4FMXQ6/fold">fold</a> in.
Step 5
Pour into prepared tin and shake gently into the corners. <a href="/technique/RNT367Z2/bake">Bake</a> for 10 minutes or until the cake springs back when lightly tapped with your finger.
Step 6
Place jam in a saucepan and <a href="/technique/XZFHRHHF/heat">heat</a> until it bubbles.
Step 7
Have ready a sheet of greaseproof paper generously sprinkled with sugar and a sharp knife. Immediately when cake is cooked <a href="/technique/B52FHCF2/turn">turn</a> out onto the sugared paper.
Step 8
<a href="/technique/RSDQ7YW8/peel">Peel</a> of the lining paper and <a href="/technique/XZBDDD5G/cut">cut</a> off the <a href="/technique/8J3RJ3MF/crisp">crisp</a> edges. Grasp the edge of the sugared paper and quickly <a href="/technique/LTNN8R88/roll">roll</a> up the cake in the paper, then unroll. Spread with the <a href="/technique/FVYNJCCW/warm">warm</a> jam to within 2.5cm of the edges.
Step 9
Reroll this time without the paper and sprinkle with more sugar if necessary. Stand on a cake cooler with the seam underneath until cold.
Step 10
<a href="/technique/Y6MVNCHX/serve">Serve</a> with afternoon tea.