85 grams self raising flour
3 large eggs
115 grams caster sugar
Few drops of vanilla extract
Approx. half jar of jam / lemon curd / cupful blueberries.
Preheat the oven to 190’C
Prepare a 33 x 23 baking tin by lining it with baking parchment.
Cut another piece of parchment paper slightly larger than the tin and set aside on the counter, this is used to roll the baked sponge.
Sift the flour onto a large plate & allow to come to room temperature while you are doing the following steps.
In a large mixing bowl, whisk together the eggs & sugar until thick & creamy. To see if it’s whisked enough, you should see a trail of the whisk in the mixture when it’s ready for the next step—this takes about 10 minutes.
Sift the flour & salt into the eggs & sugar. Gently fold this into the mixture until evenly blended. Carefully pour this into the prepared tin, use a spatula to scrape any mixture left in the bowl into the tin taking care the mixture is not thinner at the corners.
While it is cooking scatter 2 1/2 tablespoons of caster sugar on the other larger piece of parchment paper.
Bake sponge until firm to a gentle touch, approx. 9– 11 minutes
Once cooked, remove from the oven & turn the tin upside down over the piece of parchment paper. Run a knife carefully around the inside edge of the tin. Have 1 of the shorter sides towards you & gently pull away the baking paper, if it looks as if it is sticking, brush the paper with a few drops of water. Spread with warmed jam / blueberries / lemon curd.
At the end of the roll nearest you, make a slit across the roll approx. 1 cm for the edge—don’t cut right through the roll. Lifting the sugared paper, roll the sponge firmly away from you– using the incision as the first roll.
When rolled, allow to cool in the paper, & then remove paper & dust with icing sugar.