raspberry jam swiss roll

Another attempt at a swiss roll! This time with raspberry jam = YUMMO! =)

These sponges turn out so soft and easily pliable, with a such a light airy texture! I will be making more of these with various fillings like orange cream or a spiced sponge, coconut, anise and even a mocha-nut roll!


Jelly Roll
Preheat your oven to 250C/450F

3 eggs
1 cup sugar
1 cup plain flour
2 tsp baking powder
1/4 cup sour cream

Filling:
1 cup thick preserves or fruit puree

Line a 30x40cm (12x16 inch) sheet cake pan with parchment paper.
(i greased mine even though it didn't say, i like to be safe than sorry!)

Beat the eggs and sugar until light yellow and very thick.

Combine the dry ingredients and fold into the egg mixture. Stir in the sour cream.

Spread the batter evenly in the pan.

Bake on the centre rack of your oven for aroun 5 minutes.
(it really does only take that long!)

Turn the cake out onto parchment paper sprinkled with sugar. Remove the paper from the bottom of the cake.
(i rolled mine onto coconut, my husband LOVES that!)

Immediately spread the cake with the filling and roll up the cake. Let it cool completely seam side down, before cutting into slices.

Roll it from the short side for bigger slices and the long side for smaller slices =)