This one I wasn't going to get to stand on its' end and this was anything but stressful. In fact, I would make it again, with variations:
Chocolate cake with cherry jam
Ginger cake with a raspberry jam
Care to suggest some others?
I was inspired to use this recipe from Rachel Allen after seeing her show her cooking class on her show 'Bake' The key really is follow all the instructions. I tried to make a shortcut of using cooking spray instead of butter to line my baking tray - won't do that next time!
125gr caster sugar
2 tsp warm water
1 tsp vanilla essence
125gr plain flour
1/2 cup jam of choice
500ml cream, stiffly beaten
Preheat oven to 190 degrees c - non fan forced, and don't start until it is fully preheated.
With a swiss roll tin or large baking tray with at least 2cm lip at sides - grease by brushing with melted butter on bottom and all sides. Flour all sides and pat over sink to remove excess flour.
With an electric hand beater or stand mixer, beat the eggs and caster sugar at high speed until they almost if not, double in size and becomes pale and fluffy (see bottom pic)
pour in water and vanilla, beat gently a few rounds to combine
take beaters off, and sift in 1/3 of flour at a time, folding through with a metal spoon each time.
Now to roll. You don't need to touch the cake.
Use the edge of the baking powder and fold over the inch closest to you, away from you.
Keep using the baking paper to continue to fold. Slide off the baking paper onto serving plate, or as I did, cut in half and slide it off.
Keep refrigerated before and after serving - I think the playgroup Mums will enjoy it tomorrow- don't you?
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