8 Serves
83 Mins
Preheat your oven and line a jelly roll pan with parchment paper to ensure the cake does not stick.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
325 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
0 g / 28 gSugar
26 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Using an electric hand mixer, whip the eggs and granulated sugar in a large mixing bowl until the mixture reaches the ribbon stage.
Gently fold in the cake flour to maintain the aeration, then spread the batter evenly onto the prepared jelly roll pan.
Bake the sponge in the oven until golden and springy to the touch, then immediately invert onto a surface dusted with powdered sugar.
Spread the raspberry jam over the warm sponge and carefully roll it up using the parchment paper as a guide, then let it cool completely.
1
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American