4 large eggs
4 cup icing sugar (32 g), sifted, plus
extra for dusting
1 tsp (5 mL) vanilla extract
1/10 tsp salt
2 Tbsp (25 g) granulated sugar
A cup (96 g) cake and pastry flour
cup (160 ml) raspberry jam
1. Preheat the oven to 350 F. Line the bottom ofa 15-x-10-inch jelly roll pan
with parchment paper.
2. Place the egg yolks and icing sugar in a
large bowl or in the bowl of a stand
mixer fitted with the whip attachment
and whip until the yolks have doubled in
volume and hold a ribbon when the whip
is lifted about 4 minutes. Whip in the vanilla.
3. In a separate, or cleaned bowl, whip the
egg whites with the salt first on low
speed until foamy, then increase the
speed to high and pour in the granulated sugar, whipping until the whites hold a
4. Sift half of the flour into the yolk
mixture and fold in using a whisk, then
fold in half of the whipped egg whites.
5. Repeat with the remaining flour, and
then change to a spatula to fold in the
last of the whites until evenly
incorporated. Spread the batter into the
prepared pan, taking the time to ensure the batter is level.
6. Bake the cake for about 12 minutes, until
the cake springs back when gently
pressed in the center. Let the cake cool
for about 2 minutes on a cooling rack,
then loosen the sides with a spatula.
7. Sift a layer of icing sugar over the
surface of the cake and cover with a
clean tea towel. Place a second cake pan
over the towel and quickly invert the
cake, removing the pan it was baked in.
8. Peel off the parchment paper and dust
this surface with icing sugar. Roll the
cake up from the 10-inch side with the
towel and let it cool completely.
9. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam
over the cake. Roll the cake back up
again, dust the top with icing sugar.
Cover and store at room temperature until ready to serve.
10. The cake can be prepared up to a day in
advance and stored, wrapped, and