Cake Roll Recipe

Ingredients:
1 tbsp vegetable oil
3 large eggs
2⁄3 cup (125 g) sugar, plus extra
1 cup (125 g) self-rising flour

For the filling:
5 tbsp raspberry jam

Preheat the oven to 400°F (200°C). Brush the base and sides of a 13” x 9” (33 cm x 23 cm) pan with vegetable oil, then line with parchment paper. Brush with a little more oil.

Beat the eggs and sugar together in a bowl, using an electric mixer. Beat for about 10 minutes until the mixture is light and frothy and the beaters leave a trail when lifted.

Sift the flour into the mixture, carefully folding at the same time with a metal spoon. Pour the mixture into the prepared pan and shake it gently so that the mixture is level.

Place the filled pan on the top shelf of the oven. Bake for about 10 minutes, or until the sponge cake is a golden brown and begins to shrink from the edges of the pan.

Lay out a clean, damp dish towel on the work surface. Place a piece of parchment paper a little bigger than the size of the pan onto the dish towel and sprinkle it with sugar.

Using oven mitts, transfer the warm cake onto the sugared paper so that it is upside down. Take off the oven mitts and gently loosen the parchment paper and peel it off.

Trim the edges of the sponge cake with a knife. Make a score mark 1” (2.5 cm) from one shorter edge, being careful not to cut right through. This makes the cake easier to roll.

Leave the sponge cake to cool slightly, then spread with jam, using a palette knife. Roll up the cake firmly from the cut end. Place the cake on a plate seam-side down and serve in slices.

Variation:
For a chocolate cake roll, replace ¼ cup (25 g) of the flour with cocoa powder. This variation is delicious filled with chocolate buttercream icing