Recipe: Jam-Filled Sponge Cake Roll

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From: recipelink.com

Title: Jam-Filled Sponge Cake Roll
From: A,C &E Jenkins
Newsgroups: alt.cooking-chat
Date: 2000/08/18

This one's pretty easy and I have won prizes for it at the local fair:

3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup self-rising flour or 1/2 cup plain flour and 1/2 teaspoon bakng powder, sifted togetherPreheat oven to 350F/180C. Spray (with non-stick spray) a jelly-roll tin (about 10" x 12" x 1/2"), line with greaseproof paper and spray again. Lay a clean dishtowel on the counter and lightly sprinkle with sugar.

Beat the eggs with the sugar until very light-colored and fluffy. Add vanilla, then gently mix in flour. Pour into prepared tin and bake about 15 minutes or until cake springs back when pressed with your finger. Turn cake onto prepared dishtowel, trim off the edges and roll up loosely. Leave on a rack to cool.

Unroll and spread with your favorite jam, warmed to make it spread more easily.

You can also spread a layer of whipped cream on top of the jam if you like. Roll up and put on a serving plate.

Another way I serve it is to spread with a very thin layer of strawberry jam, just enough to seal the surface, then a layer of whipped cream, then a layer of sliced strawberries.

You can make it chocolate by using 1/4 cup of cocoa powder (the strong dark unsweetened kind, not the added-sugar kind) and 1/4 cup of flour, with 1/2 a teaspoon of baking powder, sifted together in place of the cocoa. Fill with cream, or cherry jam and cream is nice, or even cream and strawberries as in the vanilla version. I also make a filling of dark cherries thickened with a little cornstarch and sugar, cooked until thick then cooled. Fill a chocolate roll with this and a layer of whipped cream to make a mock Black Forest roll.