Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 2 tablespoons hot water
- 2 tablespoons raspberry jam
Make it step by step
- Separate eggs. Beat whites until stiff. Add yolks and beat together. Add sugar and continue beating until thick. Stir in sifted flour/baking powder and add hot water, mix very lightly.
- Pour batter into lightly greased 10" x 8" swiss roll tins lined with greased baking paper. Bake 350 F for 8-10 minutes.
- While still hot, turn cake out onto paper sprinkled with sugar. Cut the edges off cake, roll up from each end to centre, then unroll.
- Spread with hot jam, roll up again from each end to centre. Allow to cool then cut into 2 1/2 inch lengths.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.