Jelly Roll

Ingredients

• Butter, melted, for greasing
• 3/4 cup all-purpose flour, sifted
• 2/3 cup superfine sugar (caster sugar)
• 1/2 cup jam or jelly, warmed
• 4 eggs, separated
• 4 tbsp flavored syrup (optional)
• Pinch of salt

Instructions

1. Preheat the oven to 400 F

2. Grease a Swiss roll pan with melted butter

3. Line it with a sheet of parchment paper the same size

4. Brush the parchment with melted butter

5. Whisk the egg yolks in a bowl with 1/2 cup sugar and a pinch of salt for 10 minutes until pale and tripled in size

6. Sift in the flour in two or three batches, folding it gently into the whisked egg mixture

7. Beat the egg whites with the remaining sugar to form stiff peaks

8. Gently mix in 1/3 of the beaten egg whites into the cake batter to lighten it

9. Fold in the remaining egg whites using a figure eight motion with the spoon

10. Spread the batter evenly in the pan

11. Bake for 8-10 minutes

12. Turn out while still hot onto a clean dish dowel and then use this to help you roll up the cake

13. The towel holds it securely and prevents any splits or cracks

14. Starting with one long edge, roll up the cake

15. Let cool

16. Unroll, peel off the parchment paper

17. Brush with syrup if using

18. Spread 1/2 jam or jelly across the cake

19. Roll it up again

20. Trim both ends evenly

21. Cover the outside with jam or jelly or dust with powdered sugar