Recipe: Rhubarb Sponge Roll

I found this recipe, and hope you like it. I personally have not tried it. Perhaps I shall one day

RHUBARB SPONGE ROLL.

Preheat oven to 200C (400F.).
Grease and flour a 15" x 10" X 1 1/2" cake pan.

Ingredients
3 eggs
pinch salt
3/4 cup superfine sugar
1/2 cup all purpose flour
1/4 cup cornmeal
1t. baking powder
2T. water

Filling
16ozs cooked rhubarb.
1t. gelatine
1T. syrup from rhubarb
1/2 cup cream

Method
1. Beat eggs with a pinch of salt until frothy, gradually beat in the sugar and continue beating for about 10 minutes( 3 minutes by electric mixer) until the mixture is very thick and and creamy. Sift together the flours and baking powder, fold in, the fold in the 2T. water.

2. Spread evenly into prepared cake pan, to which a layer of baking paper has been placed on the bottom. Bake in a very hot oven for 5 - 7 minutes, turn out onto a clean tea cloth and carefully peel off paper.

3. Trim off crisp edges and gently roll up, Put on wire rack cooler and leave until cold.

The filling
1. Drain rhubarb, take 1T. of the rhubarb syrup, sprinkle gelatine into this. Let soften, then disolve over a pan of hot water and let it cool.

2. Beat cream until thick, fold in the drained rhubarb and gelatine. Unroll the sponge, spread the filling over and re-roll.

3. Dust top surface with a light sprinkling of confectioners sugar.

4. Enjoy.