Ingredients
Method
1.Preheat oven to 180°C. Grease a 25cm x 30cm swiss roll pan; line base and long sides with baking paper, extending the paper 5cm over the 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.
3.Spread mixture into pan; bake about 12 minutes.
4.Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form.
5.Place a piece of baking paper cut the same size as pan on the bench; sprinkle with remaining caster sugar. Turn sponge onto paper; peel lining paper away. Cool; trim all sides of sponge.
6.Spread sponge with jam, then cream. Using the paper as a guide, roll the sponge from a short side. Cover with plastic wrap; refrigerate 30 minutes.
7.Before serving, dust with sifted icing sugar.
You’ll notice most sponge recipes call for triple-sifted flour. We sift the dry ingredients twice onto a piece of greaseproof paper (why create washing up by using a bowl) – this sifting not only mixes the ingredients thoroughly, but also incorporates some air into the flour. Hold the sifter up high as you sift. The third sifting is done over the egg mixture, seconds before you start folding the ingredients together.
Note
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