Rolled cake

Directions

1. Add the egg whites to a clan and dry bowl and beat until they stand in soft peaks. Gradually add half the flour, beating constantly and continue beating until the whites are glossy.

2. Beat the egg yolks with the remaining sugar until pale and creamy then stir in the flour. Fold the egg whites into the egg yolk mix with a metal spoon.

3. Turn the resultant batter into a Swiss (jelly) roll pan that’s been greased and floured. Transfer to an oven pre-heated to 180°C and bake for about 10 minutes, or until the sponge begins to brown and is cooked through.

4. Remove from the oven and turn out onto a damp tea towel dusted with powdered sugar. Cover the top of the cake with jam or jelly, then use the cloth to roll the cake up along the short edge.

5. Sit on a serving plate with the seam downmost and decorate as you desire.

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