Raspberry Jam Roll

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Ingredients

Serves 6

• 1 cup (100 g) sifted flour
  
• ½ cup (100 g) superfine (caster) sugar
  
• 1 jar raspberry jam
  
• 4 egg yolks
  
• 3 egg whites whisked into peaks

Preparation

To make the dough

• Separate the egg yolks and whites into two different bowls. Set aside the whites
  
• Add the sugar to the 4 egg yolks and beat
  
• Gradually add the flour, continuing to beat the mixture
  
• In another bowl, use a whisk or food processor to whip the 3 egg whites into peaks
  
• Carefully fold the whisked egg whites into the egg yolk/sugar/flour mixture
  
• Mix well, and then knead until the mixture becomes a nice, even dough
  
• Preheat the oven to 415°F (210°C)
  
• Place a sheet of parchment paper on the baking tray, brushing the edges of the sheet with melted butter
  
• Spread the dough out on the parchment paper, making sure it is nice and even
  
• Bake in the oven for 10 minutes
  
• When it has finished cooking, use the point of a knife to check if the dough is ready. The knife should come out dry
  
• Remove from the oven and turn out onto a clean, damp cloth
  
• This step is essential so that the dough remains supple and can be rolled easily without breaking
  
• Carefully remove the parchment paper, and then roll the dough onto itself
  
• Wrap the dough in plastic wrap and set aside in the refrigerator

Final preparation

• About an hour before serving, take the dough out of the refrigerator, remove the plastic wrap, unroll it and spread it evenly with the jam
  
• Roll the cake up again and let it rest at room temperature

Presentation

• Present the roll on a serving dish, covered with a little more warm jam (lightly heated in a small saucepan)

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