– butter, for the tin – 3 large egg – 100g caster sugar, plus extra 3 tbsp to dust – 1 tsp vanilla extract
– 100g plain flour – ½ tsp baking powder – 250g strawberry jam
Preheat oven to 200C/fan 180C/gas. 6. Butter and line a 23cm × 34cm x 2cm Swiss roll tin. Whisk eggs and caster sugar with an electric hand whisk for 3 minutes until thick and pale.
Whisk in the vanilla for a few seconds. After sieving the flour and baking powder in two batches, fold it into the batter using a large metal spoon.
When the batter is just blended, carefully pour it into the tin, scraping the bowl clean. Apply batter to the tin corners and lightly smooth the top. Bake 10-12 minutes until springy and golden.
Cut a huge baking paper rectangle while the sponge bakes. Sprinkle more caster sugar on the paper. After baking, place the sponge on sugared paper and remove the lining.
Push sponge's short end 2cm from paper's edge. While the sponge is warm, fold the paper over the short edge and wrap it up. Let cool rolled.
Stir jam to loosen. Unroll the sponge carefully without flattening it to avoid cracking.
Roll the sponge without the paper after covering it with jam with a palette knife. To serve, place seam-side down on platter.