Post by Peppersmum on Aug 12, 2020 22:42:51 GMT
Here you go Bellatrix
125g golden caster sugar (white granulated will work, golden caster is better)
Three eggs
125g plain flour
teaspoon vanilla essence
jam/cream for filling
sugar and greaseproof paper.
Oven on gas 4, about 175DegC
this will make enough for two regular baking trays approx 15cm x 24cm. They don’t need to be deep but staring sided if possible, and about 2cm deep.
ok, line the trays with greaseproof paper.
in a bowl, whisk the eggs, sugar and vanilla using an electric whisk. Whisk for aaaages, I can’t stress how long you whisk this for, but at least until the sugar is dissolved and the mix is very pale and airy. Then whisk some more to be on the safe side. Scrape down the side of the bowl, and whisk again.
Sift (I am not a big flour sifter at all but for this recipe, it’s a must.) the flour into the beaten egg and fold through well using a pallet knife.
pour into tray and spread to the edges - very important part as this cake has no fat and will not “melt” into position.
bake for 12 minutes,
while it’s in the oven, prepare the next part. Lay a sheet of greaseproof paper on the side and sprinkle with sugar to the size of the cake tray.
when the cake is baked, take it out of the oven and tip it straight onto the sugared paper, carefully with your fingers.
gently but quickly remove the lining paper, and start to roll from one end (Yes, while it’s warm, an with NO filling). Use the sugared paper as an outer layer so that when you get to the end, you have a roll of cake wrapped in paper.
put on a rack to cool.
When it’s cool, prep the jam by spooning jam into a small bowl and giving it a bloody good beat with a spoon, this will make it easier to spread, If you want cream in the roll, prep that now too. I don’t like cream so I just put jam in the roll and serve cream on the side (I think it rolls better without cream too.
OK, carefully unwrap the cake, spread with jam, and re-roll. If needed, trim the edged with a sharp serrated knife. Serve and enjoy.
I have a pic but i need to resize it - will add it tomorrow for you.
xxxx
125g golden caster sugar (white granulated will work, golden caster is better)
Three eggs
125g plain flour
teaspoon vanilla essence
jam/cream for filling
sugar and greaseproof paper.
Oven on gas 4, about 175DegC
this will make enough for two regular baking trays approx 15cm x 24cm. They don’t need to be deep but staring sided if possible, and about 2cm deep.
ok, line the trays with greaseproof paper.
in a bowl, whisk the eggs, sugar and vanilla using an electric whisk. Whisk for aaaages, I can’t stress how long you whisk this for, but at least until the sugar is dissolved and the mix is very pale and airy. Then whisk some more to be on the safe side. Scrape down the side of the bowl, and whisk again.
Sift (I am not a big flour sifter at all but for this recipe, it’s a must.) the flour into the beaten egg and fold through well using a pallet knife.
pour into tray and spread to the edges - very important part as this cake has no fat and will not “melt” into position.
bake for 12 minutes,
while it’s in the oven, prepare the next part. Lay a sheet of greaseproof paper on the side and sprinkle with sugar to the size of the cake tray.
when the cake is baked, take it out of the oven and tip it straight onto the sugared paper, carefully with your fingers.
gently but quickly remove the lining paper, and start to roll from one end (Yes, while it’s warm, an with NO filling). Use the sugared paper as an outer layer so that when you get to the end, you have a roll of cake wrapped in paper.
put on a rack to cool.
When it’s cool, prep the jam by spooning jam into a small bowl and giving it a bloody good beat with a spoon, this will make it easier to spread, If you want cream in the roll, prep that now too. I don’t like cream so I just put jam in the roll and serve cream on the side (I think it rolls better without cream too.
OK, carefully unwrap the cake, spread with jam, and re-roll. If needed, trim the edged with a sharp serrated knife. Serve and enjoy.
I have a pic but i need to resize it - will add it tomorrow for you.
xxxx