Learn how to make this classic dessert with Woman’s Weekly cookery editor Sue McMahon
Prep time: 20 mins
Cooking time: 12 mins
Total time: 32 mins
Skill level: Bit of effort
- 3 large eggs
- 125g (4oz) caster sugar
- 90g (3oz) plain flour
- 1 tablespoon hot water
- 6 level tablespoons raspberry jam
- caster sugar, for dredging
- 18 x 28cm (7 x 11 inch) Swiss roll tin, lined with Bakewell paper
- Set the oven to fairly hot, Gas Mark 6 or 200°C/400°F.
- Use an electric beater to whisk the eggs and sugar in a large mixing bowl until the mixture is thick and creamy enough to leave a trail from the whisk. Fold in the flour and water, then pour the mixture into the prepared tin, letting it find its own level, don’t spread the mixture in the tin.
- Bake for 10-12mins until the cake springs back when lightly pressed.
- Get a sheet of greaseproof paper ready on a damp clean cloth. Sprinkle the paper with caster sugar.
- Heat the jam.
- Turn the cake out straightaway onto the paper. Peel off the lining paper and trim the edges all round. Make a 5cm (2inch) cut parallel with the short edge nearest you, about a thumbs width in from the edge. Spread the warm jam all over the sponge and roll it up quickly from the edge nearest you, discarding the paper. Hold the cake in position for half a minute then transfer it to a wire rack to cool. Dredge with more sugar before serving.
This dessert is freezable, simply wrap in clingfilm, seal, label and freeze. Use within 3 months. Loosen wrappings and thaw at room temperature.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.