Raspberry Jam Swiss Roll
Elements ½ cup + 2 tbsp (125g) sugar4 large eggs, at room temperature½ tsp vanilla extract1 cup flour (128g) all-purpose flour¼ tsp salt½ cup raspberry jam Method Pre-heat your oven to 375F (190F) with a rack in the middle.
Butter a 10x15-inch (25x38cm) rimmed baking sheet and line it with parchment paper. Butter the parchment or spray it with cookery spray.
Step 1 - In a large mixing bowl, combine the sugar, eggs and vanilla extract. Whisk with an electric hand mixer for 10 minutes, until the mixture is pale, fluffy and has tripled in volume.
In a separate bowl, sift together the flour and salt. Gently fold the flour into the egg mixture in three additions using a large spatula.
Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. Bake for 13-15 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean. Step 2 - Right out of the oven, sprinkle a clean kitchen towel with about 1 tbsp of sugar and flip the cake onto it.
Peel off the parchment paper and roll the cake in the kitchen towel, from the narrow (shorter) side. For assembling, unroll the Genoise and evenly spread the raspberry jam (previously warmed up) onto the entire cake sheet. Cut off about 1/2inch on both ends and let it rest for at least 2 hours before sprinkling with powdered sugar.
- Who: Method Pre-heat
